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Moroccan-spiced australian lamb shank cooked in 36-hour sous vide

Moroccan-spiced australian lamb shank cooked in 36-hour sous vide

Serves

2

Prep Time

1 HR

Cook Time

36 HRS

Ingredients

2 pieces hind lamb shank

100 g canola oil

Marinade:

125 g olive oil

12 g salt

6 g ras el hanout

2 g cumin

8 g garlic

50 g onion

15 g tomato paste

12 g lemon juice

40 g pomegranate molasses

Tomato pomegranate sauce:

200 g white onion (medium dice)

250 g Carrots (peel and cut into ½ inch slices)

270 g cauliflower florets

70 g olive oil

1 ea cinnamon stick

50 minced garlic

900 g chopped canned tomato

20 g salt

200 g chicken broth

8 g ras el hanout

30 g harissa

80 g pomegranate molasses

30 g lemon juice

Sumac-Red onion

200 g red onion

60 g lemon juice

7 g sumac

3 g salt

10 g mint leaves

20 g parsley leaves

40 g pomegranate Seeds

Method

    For the Lamb Shank:

  • Rub lamb shank with canola oil, place on Half sheet pan with wire rack
  • Bake Lamb shank in preheated oven at 250 C for 10 min, then let cool completely
  • Blend marinade ingredients in vita prep and pour into sous vide bag
  • Add shanks and seal bag
  • Cook at 66 C for 36 hrs
  • For the Tomato Pomegranate Sauce:

  • On medium to high heat Sautéed onions, carrots, cinnamon stick, and cauliflower in olive oil
  • Once vegetables have a dark brown color add garlic and lower heat and sweat for 3 minutes/li>
  • Add ras el han out and sweat for 1 minute
  • Add canned tomato, chicken broth, and salt
  • Simmer for 15 minutes until vegetables are tender
  • Turn off heat and add harissa, lemon juice, and pomegranate molasses
  • For Sumac Red Onions:

  • Peel and sliced Red onions into julienne and mix everything 5 min before plating
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