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- Moroccan-spiced australian lamb shank cooked in 36-hour sous vide
Moroccan-spiced australian lamb shank cooked in 36-hour sous vide
Serves
2
Prep Time
1 HR
Cook Time
36 HRS
Ingredients
2 pieces hind lamb shank
100 g canola oil
Marinade:
125 g olive oil
12 g salt
6 g ras el hanout
2 g cumin
8 g garlic
50 g onion
15 g tomato paste
12 g lemon juice
40 g pomegranate molasses
Tomato pomegranate sauce:
200 g white onion (medium dice)
250 g Carrots (peel and cut into ½ inch slices)
270 g cauliflower florets
70 g olive oil
1 ea cinnamon stick
50 minced garlic
900 g chopped canned tomato
20 g salt
200 g chicken broth
8 g ras el hanout
30 g harissa
80 g pomegranate molasses
30 g lemon juice
Sumac-Red onion
200 g red onion
60 g lemon juice
7 g sumac
3 g salt
10 g mint leaves
20 g parsley leaves
40 g pomegranate Seeds
Method
- Rub lamb shank with canola oil, place on Half sheet pan with wire rack
- Bake Lamb shank in preheated oven at 250 C for 10 min, then let cool completely
- Blend marinade ingredients in vita prep and pour into sous vide bag
- Add shanks and seal bag
- Cook at 66 C for 36 hrs
- On medium to high heat Sautéed onions, carrots, cinnamon stick, and cauliflower in olive oil
- Once vegetables have a dark brown color add garlic and lower heat and sweat for 3 minutes/li>
- Add ras el han out and sweat for 1 minute
- Add canned tomato, chicken broth, and salt
- Simmer for 15 minutes until vegetables are tender
- Turn off heat and add harissa, lemon juice, and pomegranate molasses
- Peel and sliced Red onions into julienne and mix everything 5 min before plating
