Sous vide lamb shank

• Meat

  • 4 Lamb shanks

• Baking & Spices

  • 1 tsp Cayenne pepper
  • 1 tsp Cinnamon
  • 1 Salt and pepper

• Nuts & Seeds

  • 1 tsp Cumin seeds

• Beer, Wine & Liquor

  • 1 half tsp Rose petals, dried

Found on franglaiskitchen.com

Description

Ingredients

• 4 lamb shanks
• 1 teaspoon cumin seeds
• 1 teaspoon cinnamon
• 1 teaspoon cayenne pepper
• half teaspoon dried rose petals
• salt and pepper
• 12 Asparagus spears
• 1 head of cauliflower
• half teaspoon cumin
• Salt and pepper seasoning
• 1 teaspoon olive oil
• 4 medium potatoes
• olive oil
• salt and pepper
• herbes de provence
• Olive oil
• 3 cloves garlic chopped finely
• 1 shallot chopped finely
• 1 sprig of Thyme
• 1 tablespoon flat leaf parsley
• Herbes de Provence
• 10 large olives, chopped
• 1 tablespoon red wine vinegar
• 500ml lamb stock
• Salt and pepper.

Directions

• Heat the SousVide Supreme to 72 Degrees C
• Use a sharp knife to cut away all the skin and surface fat and gristle from the lamb shanks.
• Roast the cumin seeds in a frying pan over a medium heat for a few moments.
• Blitz them along with the rose petals and mix with the cinnamon, cayenne pepper and seasoning.
• Rub the spice mix onto the surface of the lamb and place them in vacuum pack bags.
• Seal under vacuum.
• Cook for 36 hours.
• When cooked, remove carefully from the bags as the meat will want to fall off the bone.
• Heat the Sous Vide supreme to 85 Degrees C
• Trim the woody ends off the asparagus
• Chop the cauliflower into florets
• Season the asparagus with salt, pepper and a little olive oil
• Place into a vacuum bag and seal.
• Season the cauliflower with cumin, salt, pepper and place the florets into a vacuum bag and seal.
• Cook the asparagus for 10 minutes and the cauliflower for 20 minutes
• As soon as you remove each of the vegetable pouches from the sous vide, cool them in ice cold water.
• Once cold, keep the asparagus in the fridge in the bag.
• At service, reheat asparagus by placing the bag for 1 minute in a pan of boiling water, then open bag, cut asparagus spears in half and arrange piles on the plate.
• Heat the oven to 200 Deg C
• Put the cooked cauliflower into a roasting dish and lightly drizzle with olive oil
• Roast for 15 minutes until lightly browned
• Puree the cauliflower in a blender
• Keep in the fridge, then when ready to serve, reheat in the microwave before plating.
• Preheat oven to 200 Degrees C
• Oil a loaf tin (a large one or 1 mini loaf tin per person)
• Peel the potatoes
• Use a mandolin or grater to cut very thin slices
• Put a layer of potato slices
• Brush with olive oil
• Season with salt and pepper and a little herbs
• Put another layer of potatoes on and brush with olive oil but no seasoning this layer
• Put another layer of potoatoes and this time oil and seasoning
• Continue in this way, layering potato slices and brushing with oil, adding seasoning to alternate layers until the potatoes are at a depth of 3 centimetres.
• Bake for 20 minutes until the potato is golden brown.
• Remove from oven and then you need to compress the slices together and here is how you will do that...
• Put a piece of greaseproof paper on the top of the potato layers
• If you are using a large loaf tin put a weight on top of the greaseproof
• If you are using the small ones, stack them one on the other and put into a large bowl, then rest a weight on the top on, using the edges of the bowl to balance the weight. Trust me it works!
• Leave the weight on till the potato has cooled down and keep in fridge till ready to serve.
• At service, gently use a knife to get the cake out of the pan
• If you used a large loaf tin, slice the millefeuille into smaller pieces - around 2 by 4 cm
• If you used the small loaf tins, you can heat them as they are
• Reheat the potato in a frying pan gently flipping them so they warm and brown a little more on both sides.
• Heat a tablespoon of olive oil in a medium saucepan over medium heat.
• Add the garlic, shallot, parsley, thyme and herbes de provence.
• Cook for 3 minutes until the onion is transparent
• Add the chopped olives and continue to cook for another couple of minutes.
• Add the vinegar and cook until this has reduced a little
• Pour the stock into the pan and simmer, skimming as needed for around 20 minutes
• Strain the sauce and discard the solids.
• Pour the sauce back in the pan and simmer for a further 50 minutes to allow it to reduce down considerably and thicken a little. Skim off any debris as needed during the cooking.
• Season to taste with salt and pepper.

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