Bone-off Rendang Lamb Shank

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.

Author

5ca2ebdf-78b8-43cf-af3a-4e8dac1f0e50

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

Prep Time: 00:30

Recipe Time: 15:00

Temperature : 176F / 80C

Ingredients

• 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)

Directions

1. Set your Anova Sous Vide Precision Cooker to 80ºC / 176.0ºF
2. Put the meat, rendang paste and aromatics into a sousvide cooking pouch, vacuum seal and submerge in the bathe.

Finishing Steps

1. Remove the pouch, cut open and reduced the sauce in a pot to a thick consistency.
2. Garnish with the toasted grated coconut and serve with cubed rice, naan or baguette.