Sous Vide Glazed Lamb Shank
Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oreg ...
Ingredients for 2
1 large lamb shank, ~1.5 lbs
2 tablespoons tomato paste
1 tablespoon chicken stock paste
1 teaspoon soy sauce
Set your Anova Sous Vide Precision Cooker to 165ºF / 73.9ºC
Season lamb with salt and pepper. Add to resealable ziplock or vacuum bag. Add tomato paste, soy sauce, and chicken stock paste.
Place in water and sous vide for 48 hours.
Heat a heavy-bottomed skillet over medium-high heat.
Remove lamb from water, and dry lamb off. Pour juices in bag through a fine mesh strainer.
Add juices to a sauce pan over high heat and simmer until thickened.
Sear lamb in a hot skillet until browned all over, 2-3 minutes.
Spoon sauce over lamb and serve!