Bone-off Rendang Lamb Shank


Enjoying great food & experimenting with the wonders of sous vide cooking. C'est la vie! Check out my Instagram #mwsousvide

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Rendang is a Southeast Asia Spicy meat dish. Originated in Indonesia, and usually served as a festival dish; this dish is now served across the world.
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Ingredients for 1

  • Lamb fore shank - 900g

  • Rendang Paste - 200g

  • 1 cinnamon stick

  • 4 Garlic cloves

  • 2/3 Kaffir lime leaves

  • 2 tbsp Toasted Grated Coconut

  • 1/2 cup water mixed with paste.

  • Rice cubes, naan or baguette (for serving)


  • Step 1

    Set your Anova Sous Vide Precision Cooker to 80ºC / 176.0ºF

  • Step 2

    Put the meat, rendang paste and aromatics into a sousvide cooking pouch, vacuum seal and submerge in the bathe.

    • Finishing Steps

    • Step 0

      Remove the pouch, cut open and reduced the sauce in a pot to a thick consistency.

    • Step 1

      Garnish with the toasted grated coconut and serve with cubed rice, naan or baguette.

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176 F / 80 C Recipe Temp
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