I’m always on the hunt for an amazing Mediterranean dish. This recipe for Arab Lamb Ossobucco is amazing! It is an incredibly festive 7-layer dish with lamb shanks and ground beef served over basmati rice.

Picture crispy croutons made from a French Baguette topped with lemon sauce, fragrant rice, and garlicky yogurt, with spiced beef and richly-seasoned lamb shanks resting at the summit, garnished with pine nuts and almonds. The combination of all of these flavors and spices makes my mouth water just thinking about it.

Lamb Ossobucco is made with a lamb shank or lamb shoulder. The lamb is so tender, it literally falls off the bone and melts in your mouth. I think what makes this dish different from most Lamb Ossobucco recipes are the spices that are used. Most ossobucco recipes are made in an Italian style. However, this recipe has nutmeg, cinnamon, cumin, cardamom and all spice. All flavors conducive to a fantastic Mediterranean meal! This Arab Lamb Ossobucco recipe comes from The Arab Table, a lovely cookbook by an American-Palestinian woman whose mother served this recipe as her star dish for serious entertainment.

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Arab Lamb Ossobucco

5 from 1 vote

Recipe by Flip Flop Foodies Course: EntreesCuisine: MediterraneanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 2 2 onions, diced

• 7 lbs 7 lamb shanks or leg of lamb

• 1/2 tsp 1/2 ground cinnamon

• 1/2 tsp 1/2 ground cumin

• 1/2 tsp 1/2 all-spice

• 2 tsp 2 peppercorns

• 1 1 bay leaf

• 1/4 cup 1/4 pine nuts

• 1/4 cup 1/4 whole blanched almonds

• 2 lbs 2 ground beef

• 1/2 tsp 1/2 ground cinnamon

• 1/2 tsp 1/2 nutmeg

• 1 tsp 1 salt

• 1/2 tsp 1/2 ground cumin

• 1/2 tsp 1/2 all-spice

• 1/2 tsp 1/2 cardamom

• 1/2 tsp 1/2 black peppercorns

• French baguette bread

• olive oil

• 2 cups 2 Basmati rice

• 2 cups 2 lamb stock (from the braised lamb)

• 2 cups 2 yogurt

• 3 3 fresh lemons, juiced

• 10 cloves 10 minced garlic

Directions

• Dice the onions and fry them in 4 tbsp oil in a Dutch oven. Add the lamb cut into 1-inch pieces or whole shanks if preferred and fry over high heat until colored on every side. Add the spices – cinnamon, cumin, allspice, pepper, bay leaf – and cover with water. Reduce heat to a low boil and skim the surface  to remove any foam. Simmer for 1 hour or until lamb is soft.  
• Fry separately pine nuts and almonds until pale brown on all sides. 
• In the same pan, fry the ground beef over low heat for about 20 minutes. Add the ground cinnamon, nutmeg, salt, cumin, allspice, cardamon, and peppercorns after about 5 minutes. 
• Cut the bread into thin slices and rub olive oil on both sides. Put in a toaster or oven until nicely colored. Traditionally these croutons are deep fried in oil, but I prefer going for a lighter version and toasting them instead.
• Cook the basmati rice separately, using the lamb stock remaining in the pot after you have strained the lamb.
• Mix the 2 cups of yogurt with the lemon juice and minced garlic.
• Start by laying the croutons on a plate or serving dish. Sprinkle them with the lemon juice and crushed garlic sauce.  Put a generous layer of rice over the croutons. Cover the rice with a ladleful of garlic yogurt sauce.  Carefully place the lamb cubes or shanks on top and cover with a generous quantity of ground beef.
• Sprinkle the roasted almonds and pine nuts on top and serve. ​​

Inspired by The Arab Table