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 ...
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Pro-level cooking techniques made simple.
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
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 167ºF / 75.0ºC
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Step 2
Season both lamb shanks generously and evenly with 1 teaspoon of salt.
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Step 3
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.
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Step 4
Place one of the lamb shanks into one sous vide bag each. Divide the sauce evenly between each of the two bags.
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Step 5
Vacuum seal and sous vide the shanks at 167 F for 40 hours. Cover the water bath with plastic wrap to minimize water evaporation
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Step 0
About 45 minutes before the lamb is finished, rinse the jasmine rice and drain the rice through a fine-mesh strainer.
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Step 1
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.
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Step 2
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.
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Step 3
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.
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Step 4
Broil the shanks until golden brown, about 5 minutes. Transfer to a plate and keep warm for serving.
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Step 5
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.
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Step 6
Transfer the lamb shanks onto a plate, pour the sauce over it and serve with coconut turmeric rice .