Braised Lamb Shank, Sous Vide Style
Slow roasted in gravy, these lamb shanks are sure to be savory cooked sous vide style.
1 lamb shank
1/4 t. (1.2 ml.) chopped garlic
1/8 C. (29.5 ml.) diced carrots
1/8 C. (29.5 ml.) diced onion
1/8 C. (29.5 ml.) diced celery
1/8 C. (29.5 ml.) diced tomatoes, skinned and seeded
1/8 C. (29.5 ml.) red wine, heated to cook off the alcohol
1/4 C. (59 ml.) lamb demi
1/4 t. (1.2 ml.) herbs de province
Kosher salt and ground black pepper to taste
Place all ingredients in a bag and vacuum seal. Steam in the Combi oven at 190 degrees F. (88 degrees C.) for 3 hours or until tender.
Serve on horseradish mashed potatoes, with fresh grilled asparagus and the sauce the shank cooked in.