Sous Vide Lamb Shank Stew

Ingredients for 4

• 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

• 

  Step 1

  Marinate the lamb shank with salt and pepper. Vacuum seal the bag and place it to sous vide for 48 hours.

• 

  Step 2

  Start to prepare the stew sauce on the day the lamb shank is done with the sous vide cooking.

• 

  Step 3

  Place potatoes, onions, carrots, water, chicken stock cube and peppercorns in a saucepan and bring to the boil for 10minutes.

• Step 4

  Heat cooking oil in a frying pan, add shallots and cinnamon quill and fry to brown. Transfer to plate.

• Step 5

  Mix seasoning ingredients in a bowl And add to pan. Add the vegetables, stock, fried shallots and cinnamon.

• 

  Step 6

  In the same pan, add butter and sear the marinated lamb shanks until brown on all sides.

• Finishing Steps

• 

  Step 0

  Stir the broth and let it simmer about 40 minutes. Add the tomatoes and cook for another 5 minutes.

• 

  Step 1

  Remove from heat and ready to serve. Enjoy!!!!!

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