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