48 hour Sous Vide Lamb Shanks with Mash
Recipe Type: Dinner
- 2 Lamb Shanks
- 2 Sticks of Rosemary
- 1 Dash of Olive Oil
- 2 Garlic Cloves
- 4 Potatoes
- 1 Cup of Milk (you can also use cream)
- 1 Dash of Olive Oil
- 1 Knob of Butter
- 2 Cups of Red Wine
- 1/2 Cup of Brandy
- 1 Tsp Cumin
- 1/2 Cayenne Pepper
- 1 Stick of rosemary
- 1 Garlic Clove
- 2 Table spoons Balsamic
- Lemon Zest of a 1/4 lemon
- Vegetable Oil for frying
- 6 Mint leaves
- Finley peeled apple skin
- Patt the Lamb dry with paper towel and make a cut on the top end of the bone,
- then season it with salt and pepper, then sprinkle some olive oil over it.
- Cut 2 cloves of garlic in to coarse pieces and place the lamb with the garlic inside a Vacuum pouch, I usually do 2 Lamb shanks per pouch.
- Add the rosemary stick to the pouch and seal off.
- Heat up the Sous Vide machine to 62C (143.6 F) and put the lamb pouch inside. Set the timer to 48 hours and now wait.
- Once finished in the sous vide, we are ready to prepare all the other parts of the dish, before you finalising the lamb.
- Peel the mint leaves, and wash and dry them with a paper towel. Heat the vegetable oil in a small pan-fry from a medium to hot temperature. Carefully drop the mint leaves in to the hot oil, it should only take few seconds to crisp up. Do each leave individually to avoid the leaves to be burned if left for too long.
- For the Apple skin I use a special designed cutter which peels the skin off finely. Fry the apple skin in the same oil for around 10 – 20 seconds watching the skin not to burn.
- Take them out after a few seconds and put them on a paper towel
- Peel the potatoes and boil till soft, in salted water for around 15 – 25 min depending on the potatoes size ( cut the potatoes down to quarters to speed up this process). Put the milk butter and salt and olive oil in a bowl and mash it nicely up with a masher.
- Once the lamb is finished in the sous vide, open the pouch and pour the fluid in to a little sauce pot.
- Start to heat the pot on low to medium heat and add the wine and other ingredients to it.
- Reduce the sauce until you get a thicker consistency, keep tasting during this process to balance taste on it. Preparation of the sauce is delicate and if overcook can tip the balance of it’s taste.
Lamp part 2
- Once all other parts of the dish are close to being ready, heat a non stick pan-fry with some butter on medium to high heat. Wait till the butter is slightly caramelized and put the shanks in and brown on each side for approx 2-3 min. Once you brown the lamb shanks, start plating and serve.
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- [url href=”http://www.theblackknife.kitchen/wp-content/uploads/2015/07/IMG_7861-220×220.jpg”][img src=”http://www.theblackknife.kitchen/wp-content/uploads/2015/07/IMG_7861-220×220.jpg” width=”220″ height=”220″ class=”alignleft size-thumbnail” title=”IMG_7861″][/url]
- [url href=”http://www.theblackknife.kitchen/wp-content/uploads/2015/07/IMG_7894-220×220.jpg”][img src=”http://www.theblackknife.kitchen/wp-content/uploads/2015/07/IMG_7894-220×220.jpg” width=”220″ height=”220″ class=”alignnone size-thumbnail” title=”IMG_7894″][/url]
- [url href=”http://www.theblackknife.kitchen/wp-content/uploads/2015/07/IMG_7896-220×220.jpg”][img src=”http://www.theblackknife.kitchen/wp-content/uploads/2015/07/IMG_7896-220×220.jpg” width=”220″ height=”220″ class=”alignnone size-thumbnail” title=”IMG_7896″][/url]
Serving size: 2 Calories: 1224 Fat: 50g Saturated fat: 31g Unsaturated fat: 15g Trans fat: 2g Carbohydrates: 102g Sugar: 20g Sodium: 96mg Fiber: 8g Protein: 14g Cholesterol: 131mg
You will need a Sous Vide machine and a vacuum sealer and lots of patience!