Hector’s Sous Vide Lamb Shank

Braised like lamb shank with Red Wine

Author

Vic Teo

Prep Time: 01:00

Recipe Time: 48:00

Temperature : 150.4F / 65.8C

Ingredients

• 2 whole lamb shank 800g per piece
• Black Pepper
• Sea salt
• 1 whole Onion diced
• 1 indian Onion diced
• 8 cloves Garlic chop in to fine pieces
• 4 whole Tomatoes cut into small cubes
• Celery cut into small cubes
• 4 Carrots cut into small cubes
• 200g Tomato paste
• 250g beef stock
• Thyme sprinkle sparingly
• Bay leaves
• 600ml of Red Wine

Directions

1. Apply salt and pepper sparingly all over the shank. Add alittle extra virgin olive oil. Sprinkle thyme leaves. Vacuum seal the bag and leave it for at least 5 hours.
2. Place vacuum bag into Anova after temperature reaches 72.8deg C. Do not throw the sauce in the bag after removing the lamb shank. We will need to use the sauce later.
3. Pour in half the source from the sous vide bag. Simmer for 3 hours in Low fire inside a claypot.
4. Preheat oven at 180 deg C.

Finishing Steps

1. Stir the sauce and spread it over the lamb.
2. Place in oven to bake for 1 hour.