Ingredients
- 2 Lamb Shanks
- 400g of Chicken Stock
- 40g Shallot, finely chopped
- 20g Carrot, peeled, cubed
- 20g of Finely Chopped Celery
- 3cm of Rosemary
- 2 Dry Bay Leaves
- 2 Garlic Cloves, mashed
- 1TBSP Tomato Puree
- 400ml of Full Bodied Red Wine
- 80g of Fresh Raspberries
- 80g of Currants
- Rosemary Salt
- Black Pepper
- 60ml of Pure Organic Honey
- 40g of Unsalted Butter
Method
- Heat your Sous Vide to 78C – We use Grant Sous Vide Equipment
- Sweat Shallots, Carrots and Celery
- Add Wine, Bay Leaves, Rosemary and Garlic – Reduce to the third, skim occasionally
- Add Tomato Puree, and Pour Chicken Stock, Reduce on low heat to the third, Skim occasionally
- Strain your stock using Maslin cloth, season to taste using Rosemary Salt and Black Pepper
- Place Lamb Shank in the Vacuum Pouch, cover with Reduced Stock, Seal
- Sous Vide for 6 Hours
- Take out of the pouch, gently!
- Heat your oven to 180C
- Mix Butter and Honey in to consistence paste
- Place Lamb Shanks on to the tray, glaze with Butter and Honey Paste using Brush with 40ml of Jus, Currants and Raspberries on the bottom of your baking tray
- Bake for 12 – 15mins
- Heat your jus, serve with Peeled Boiled New Potatoes and Chopped Chive
Chef Central is Sponsored by Grant Sous Vide
View testimonials from top chef’s using Grant Sous Vide equipment here
Marcus Wareing, Mark Poynton and Angela Hartnet