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SOUS VIDE LAMB SHANK

sous vide lamb shanktested
SOUS VIDE LAMB SHANK
-Rub shanks with Olive oil, add 4 sprigs of thyme and vacuum seal.
-Sous Vide for 48 hours (YES – 2 DAYS!) at 62*C.
-Reserve liquid from vacuum bags for your gravy.
-Then… fry shanks in clarified butter until brown (2 min a side).
-Make your gravy of choice from liquid from vacuum bags.

Sauce:
1/2 cup brandy
1 cup brown sugar
1 cup brown vinegar
1 onion finely chopped
1 peeled tomato and chopped
30 ml tomato sauce
10 ml Dijon mustard
5 ml cumin
1 ml chilli powder
2 ml cinnamon
5 ml paprika
5 ml mustard powder
2 bay leaves
5 ml salt
Zest of one orange
Place all the ingredient in a pot with liquid from teh shanks, boil to reduce… serve with the shanks.

Photo and recipe : Elize de Kock