Bone-off Rendang Lamb Shank

Anova Culinary

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.



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



  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.