Sous Vide Lamb Shank Massaman
Growing up in a family restaurant business in Bangkok, Thailand, food was always an important part of my daily life. Everyone in my family had an integral part to play in the kitchen. I fondly remember the fun times cooking with my parents and my brothers. We laughed ov ...
Ingredients for 4
2 lamb shanks (2 lbs)
2 cups of coconut milk
4 tablespoons Massaman curry paste
4 tablespoons packed brown sugar.
2 teaspoons salt
1 small yellow onion, cut into 1 inch strips
2 bay leaves
A few pods of cardamom
Turmeric Coconut Rice
1 cup jasmine rice
1 cup coconut milk
½ cup water
1/4 teaspoon ground turmeric
¼ teaspoon salt
1 ½ tablespoons virgin coconut oil
Set your Anova Sous Vide Precision Cooker to 167ºF / 75.0ºC
Season both lamb shanks generously and evenly with 1 teaspoon of salt.
Combine 1 cup coconut milk, 2 tablespoons Massaman curry paste, salt and 2 tablespoons brown sugar, bay leaves, cardamom over medium heat until all the ingredients well combined.
Place one of the lamb shanks into one sous vide bag each. Divide the sauce evenly between each of the two bags.
Vacuum seal and sous vide the shanks at 167 F for 40 hours. Cover the water bath with plastic wrap to minimize water evaporation
About 45 minutes before the lamb is finished, rinse the jasmine rice and drain the rice through a fine-mesh strainer.
In medium saucepan over high heat, combine the rice, coconut milk, water, turmeric, and salt and bring to a boil. Stir occasionally then turn the heat to low, cover, and cook for 10 minutes.
Turn off the heat and let the rice sit for 10 minutes. Uncover, add the coconut oil, and fluff with a fork to combine and to circulate the grains. Re-cover and let rest for 10 minutes.
When the sous vide timer goes off, remove the bag from the water bath. Remove the lamb shanks from the bag and transfer to a baking sheet. Reserve the liquid and vegetables in the bag. Heat the broiler to high.
Broil the shanks until golden brown, about 5 minutes. Transfer to a plate and keep warm for serving.
For the sauce, reduce sauce over medium heat until just about thick enough to coat the back of a spoon. Add 2 tablespoons of Massaman curry paste, 1 cup of coconut milk and 2 tablespoons of brown sugar. Bring to boil then remove from heat.
Transfer the lamb shanks onto a plate, pour the sauce over it and serve with coconut turmeric rice .