🇱🇧 Lebanon · Food
Lamb Ouzi
By eatmundo · August 3, 2026
🇱🇧 LBA fragrant Lebanese festive dish featuring tender lamb shanks nestled over spiced rice and minced meat. This centerpiece is elegantly garnished with toasted pine nuts and is a staple at traditional celebrations.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large pot, sear 1.2kg of lamb shanks in 1 tbsp of ghee over medium-high heat until deeply browned.
- 2
Add water to cover the shanks, season with salt, and simmer covered for 90 minutes until the meat is fork-tender.
- 3
In a separate pan, toast 50g of pine nuts in 1 tbsp of ghee until golden brown, then remove and set aside.
- 4
Sauté 250g minced lamb in the same pan, adding 1 tbsp of mixed spice and salt, until the meat is browned and fragrant.
- 5
Stir in 400g of rinsed rice with the remaining ghee, toasting it for 2 minutes to coat each grain.
- 6
Pour in 800ml of the strained lamb poaching broth, cover the pot tightly, and cook on low heat for 18 minutes.
- 7
Fluff the rice with a fork, arrange the tender shanks on top, and scatter the toasted pine nuts generously over the platter.
Frequently Asked Questions
Can I use chicken instead of lamb?+
Yes, you can substitute the lamb shanks with a whole chicken, though the cooking time will be reduced.
What is the best way to achieve perfectly fluffy rice?+
Ensure you rinse the rice until the water runs clear and avoid stirring it while it steams.
Is there a substitute for Baharat?+
A blend of equal parts allspice, black pepper, cinnamon, and cloves is a great substitute.
How do I know the lamb is done?+
The lamb is ready when the meat pulls away easily from the bone with minimal pressure.
