In large skillet brown 4 lamb should chops and 1/4 cup chopped onion in 2 tablespoons hot cooking oil. Drain off excess fat. Sprinkle meat with 1/4 teaspoons dried basil, crushed; 1/4 teaspoon dried oregano, crushed; and a dash pepper. Stir in 1 cup water and 2 teaspoons instant chicken bouillon granules. Simmer, covered, for 15 minutes. Arrange 2 medium potatoes, peeled and sliced (2 cups), around chops. Simmer, covered, about 15 minutes more or till potatoes are almost tender.
Add one 9 ounce package frozen Italian or cut green beans, partially thawed, 1/4 cup sliced pitted ripe olives; and one 2-ounce jar chopped pimiento, drained (1/4 cup). Cover and simmer 5 to 10 minutes more or till beans are tender. Remove meat and vegetables to platter; keep warm. Blend 1 tablespoon cold water into 2 teaspoons cornstarch; stir into cooking liquid into 2 teaspoons cornstarch; stir into cooking liquid. Cook and stirl till thickened and bubble. Serve with meat and vegetables.
6 lamb shanks
1 10 1/2 ounce can condensed beef broth
1 cup uncooked long grain rice
1 22-ounce can mandarin orange sections
In skillet brown the lamb shanks on all sides in a small amount of hot oil; season lam with salt and pepper. Add 1 cup water; cover and simmer for 1 1/4 hours. Remove shanks; set aside. Measure pan juices, skim off fat and add water to make 1 cup liquid. Return pan juices to skillet with broth, uncooked rice, and 1/2 teaspoon salt. Return lamb shanks to skillet; cover and simmer about 25 minutes longer or till rice is almost tender. Stir in undrained oranges; simmer 10 minutes. Arrange rice mixture and lamb shanks on a warm serving platter. Garnish with parsley, if desired.
Makes 6 servings.
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