Sous vide lamb shank

Sous vide lamb shank

Sous vide lamb shank

Sous vide lamb shank

Ingredients

  • 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

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Description

Real Food. Vibrant, Wholesome and Seasonal.

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.

Nutrition

Serving Size: 4
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Title:

Sous Vide Lamb Shank, Asparagus, Cauliflower and a herb olive sauce

Descrition:

Sous vide lamb shanks tender and full of flavour. Served with sous vide asparagus a cauliflower cumin puree, potatoe millefeuille and a herb olive sauce

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

The first person this recipe

franglaiskitchen.com

franglaiskitchen.com

70 0

Found on franglaiskitchen.com

franglaiskitchen.com

Sous Vide Lamb Shank, Asparagus, Cauliflower and a herb olive sauce

Sous vide lamb shanks tender and full of flavour. Served with sous vide asparagus a cauliflower cumin puree, potatoe millefeuille and a herb olive sauce