Arab Lamb Ossobuco (page 2 of 2)Home >> Recipes
Cut the bread into thin slices and rub olive oil on both sides. Put in a toaster or oven until nicely colored. Traditionally such croûtons are fried in a sea of oil but I could not resolve myself to add yet more fat.
Cook the basmati rice separately, using the lamb stock remaining in the pot after you have strained the lamb. You can definitely used regular water or stock since the dish doesn't lack flavor and only the most discerning gourmets will detect the absence of lamb stock.
The plating is the fun part awarded to those cook who did not collapse before this stage. This is, after all, a seven-pot dish.
Sprinkle the roasted almonds and pine nuts on top and serve. If you have help in the kitchen, ask a fresh and rested cook to do the plating to achieve a beautiful result.
The dish is spectacular when you dip in it, with its intense flavors combining differently at every forkful. If I do this dish again, I would replace the boiled lamb with braisé lamb shanks - Italian technique with the Arab spices.
I warmly recommend the book The Arab Table, which you can buy on Amazon.com.