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Stuffed Grape Leaves With Lamb Shanks

Makes about 40 Stuffed Grape Leaves

• 1 1/2 cups Uncle Ben''s rice
• 1/2 lb lean hamburger
• 1/2 cup finely minced parsley
• 5 fresh mint leaves, finely minced
• 1 t ground cinnamon
• 1/4 t ground cumin
• salt and pepper to taste
• 1 1/2 cups water
• 1 large jar of California grape leaves
• 3 fresh lamb shanks, trimmed of fat
• 8 garlic cloves, cut in half
• 1 large can diced peeled tomatoes and juice
• 4 t olive oil
• 2 lemons, juiced

In a small bowl, mix by hand the rice, hamburger, parsley, mint, cinnamon, cumin, salt and pepper, and 1 cup of the water. Mix thoroughly, it will have a thick, soupy consistency.

To stuff grape leaves: rince the leaves carefully, then spread a leaf flat on a work surface (use about 1/2 t stuffing if the leaf is small or 1 T if the leaf is about the size of a woman''s hand). Place the stuffing at the base of the leaf, roll once to cover, fold in the sides, then finish rolling.

Place the lamb shanks in the bottom of a large Dutch oven and sprinkle with half of the garlic halves. Place half the stuffed grape leaves on top of the shanks, line them in rows, folded side down. Sprinkle with the rest of the garlic. Top this with the rest of the stuffed grape leaves. Top with the tomato, olive oil, remaining 1/2 cup water, and the lemon juice.

Bring the pot to a boil, then lower to a simmer (check the juice after one hour and add water if dry). Simmer for a total of three hours. Eat with fresh yogurt. If you feel fancy you can stir a little chopped cucumber and minced garlic into the yogurt.

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