Method

Place beef shank in kettle; cover with boiling water. Add salt, pepper and bay leaf; reduce heat. Simmer until beef is fork tender.

Remove from heat; remove beef from bones; cut into bite sized pieces. Combine rice, tomatoes and onion in bowl; mix well. Line bottom and sides of casserole with rice mixture; fill center with beef.  Dot rice mixture with green pepper pulp. Thicken beef broth as desired; pour over top of casserole to cover all ingredients.

Bake in preheated 350F oven for 30 minutes or until gravy is absorbed by rice.

Serves 6.

Contributor: Shari Dewey

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