Sous Vide Lamb Shank Stew

One of the best stew with extremely tender lamb shanks. It’s a must try for all lamb lovers. Cheers!!

Author

Vic Teo

Prep Time: 00:30

Recipe Time: 48:00

Temperature : 143.6F / 62C

Ingredients

• Lamb Shank - 2 pcs 600g
• New Potatoes - 10 pcs, skinned
• Onions - 2 pcs, peeled and cut into quarters
• Carrot - 1 pc, skinned and cut into wedges
• Celery - 2 stalks
• Water - 2 cups around 450ml
• Chicken stock cube - 1 pc
• Peppercorns - 1 tsp
• Olive oil - 2 tbsp
• Shallots - 6 pcs, peeled and diced
• Cinnamon quill - 5cm length
• Butter - 3 tbsp
• Tomatoes - 2 pcs, halved
• Seasoning
• Water 4tbsp
• Salt 3/4 tsp
• Dark soy sauce 1 tsp
• Plain flour 2 tbsp

Directions

1. Marinate the lamb shank with salt and pepper. Vacuum seal the bag and place it to sous vide for 48 hours.
2. Start to prepare the stew sauce on the day the lamb shank is done with the sous vide cooking.
3. Place potatoes, onions, carrots, water, chicken stock cube and peppercorns in a saucepan and bring to the boil for 10minutes.
4. Heat cooking oil in a frying pan, add shallots and cinnamon quill and fry to brown. Transfer to plate.
5. Mix seasoning ingredients in a bowl And add to pan. Add the vegetables, stock, fried shallots and cinnamon.
6. In the same pan, add butter and sear the marinated lamb shanks until brown on all sides.

Finishing Steps

1. Stir the broth and let it simmer about 40 minutes. Add the tomatoes and cook for another 5 minutes.
2. Remove from heat and ready to serve. Enjoy!!!!!