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RECIPE / LAMB SHANKS Comforting, rich and earthy Sous-Vide LAMB SHANKS with mash potato Naturalaz 4 Same method applies for mash potato from previous bangerz and mash recipe, but with lamb shanks. Mirepoix 250g METHOD Preheat oven to 165°C Sous-Vide lamb shanks (fully cooked) (large chopped onion, celery, carrot and leek) all equal quantities. Garlic cloves peeled and chopped 4 In a hot fry pan, sauté off the mirepoix, garlic and herbs in 1 tsp oil, place into a roasting tray. In the same pan, brown off the lamb shanks in the rest of the oil, season with S&P and place on top of vegetables in the tray. Red wine 100ml Kitchen IQ 400ml Again using the same fry pan, add red wine and reduce by 1/2 making sure to get all the sediment from the pan. Thyme 10g Bay leaf 2 leaves Once reduced, add stock and mustard, bring to the boil. Whisk on cornflour, simmer 1 minute, pour over shanks in the tray. Parsley stalks 2 Cover tray (lid or tinfoil) and place into preheated oven, bake for 30- 40 minutes. Cornflour 1 tsp chicken or beef liquid stock fresh is best (If needed) Wholegrain mustard 1 tbsp Cooking oil 2 tsp Salt and pepper (S&P) To taste Mash potato finished with butter and cream 600g Remove from oven, taste, adjust S&P if needed, remove herbs if easy and serve with mash potato and vegetables. TIPS: Don’t use too much S&P in the beginning, can add extra once fully cooked. Cooking time is 1/4 because the Sous-Vide lamb shanks are already cooked. If using raw shanks, roll shanks in flour then brown in pan, omit corn- flour and cooking time will be 3-4 hours. Stock can also be replaced with beer or water. Enjoy! Recipe by Justin Rimmer COMFORT FOOD 9