LAMB SHANKS & DUTCH CREAM POTATOES WITH NORI & SALTED BUTTER
300 mins
4 people
A little more challenging
Lamb shanks are the quintessential, traditional, comfort dish.
Ingredients
Lamb
- 1 Carrot
- 1 Brown onion
- 1 Stick celery
- 1 Clove garlic
- 2 Sprigs thyme
- 4 Fresh bay leaves
- 100g Tomato passata
- 250ml Brown veal or chicken stock
- 1 tsp Freshly ground white pepper
- 2 tsp Salt flakes
- 50ml Olive Oil
- 4 Medium dutch cream potatoes
- 50 gms Salted butter
- 2 Sheets Nori
- Salt flakes (weigh the peeled potatoes and calculate 2%)
- 1 tsp Freshly ground white pepper
When using a sous vide method to cook lamb shanks, this gives you the ability to prepare ahead, store and reheat at your pleasure.
Procedure
Lamb
- Place the lamb shanks into a large sous vide bag.
- Add the vegetables, stock, passata and remainder of the seasoning.
- Refrigerate until cold
- Seal on high pressure in the AEG PrecisionVac Drawer.
- Half fill a 5-litre pot with water and bring to 85 degrees using the AEG SensePro induction hob and SensePro food sensor.
- Add the lamb shanks and cook for 4 hours.
Potatoes
- Peel potatoes, wash and cut in half.
- Add to a sous vide bag with the salt, pepper and butter.
- Shred the nori and add the sous vide bag.
- Seal on high pressure in the AEG PrecisionVac SousVide Vacuum Sealer Drawer.
- Cook in the AEG SteamPro Oven set to 85 degrees on full steam for 2 hours.
TO SERVE
- Snip the sous vide bag and place a lamb shank on four deep dish plates.
- Spoon over the sauce and serve with potatoes.
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