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
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)
Set your Anova Sous Vide Precision Cooker to 80ºC / 176.0ºF
Put the meat, rendang paste and aromatics into a sousvide cooking pouch, vacuum seal and submerge in the bathe.
Remove the pouch, cut open and reduced the sauce in a pot to a thick consistency.
Garnish with the toasted grated coconut and serve with cubed rice, naan or baguette.