The Place
The Unconventional Diner (Washington, DC) – a decidedly modern take on the classic American diner, with innovation and global flavors from Chef David Deschaies.
The Dish
Moroccan-Spiced Australian Lamb Shank cooked in 36-hour sous vide
Bringing a classic shareable entrée from North Africa to US diners ready for something new in a cold-weather season.
Why it works
Cooking the Aussie lamb shank sous vide for 36 hours allows for consistent perfection, and a quick delivery to the table – or home. It also allows the flavors to meld together for maximum effect. Lamb and Moroccan flavors are a natural match, each complementing and enhancing the other. Surrounded by a tomato-pomegranate molasses sauce with earthy veggies like cauliflower and carrots, and brightness from a sumac-red onion salad with pomegranate arils and fresh herbs, it’s balanced with layer upon layer of flavor.
From the Chef:
“I love everything about the Australian lamb – first and foremost the quality and flavor, and that I can get it all year round. The price point is a great fit for a diner concept like ours. I can offer this delicious, highly flavorful dish at a value price-point, and have guests come back every week.”
Chef David Deshaies, The Unconventional Diner
See more from this series HERE