Lamb shanks
Lamb broth: boil shanks in water and reserve for broth
1 onion
1 carrot
1 lb. minced garlic (pound of garlic cloves according to ancestry)
Mushrooms
Olive oil
Rice
Black olives

Broth reserved, chilled and fat remove - after boiling lamb shanks. In large heavy pot saute: chopped onion, grated carrot, minced garlic, cut up mushrooms in olive oil until tender. Add rice to coat. Add two times as much lamb broth.

When boiling add: chunks of cooked lamb, black olives, some ground cumin (according to ancestry) curry powder, ground oregano, petter salt, thyme, and any other spices that appeal to you (according to ancestry). Cook about 20 minutes on low until done.