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More Recipes

Chef David Deshaies Moroccan-Spiced Australian Lamb Shank Cooked in 36-hour Sous Vide

  • Prep time 30Min
  • Cook time 36Hr
  • Technique Sous-vide
  • Meat Lamb
  • Cut Shank
  • Serves 2

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A rich North African-inspired dish featuring slow-cooked lamb shank infused with aromatic spices, served with a tangy tomato pomegranate sauce and a refreshing sumac-red onion salad.

Ingredients

For the Lamb Shank:

  • 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 (peeled and cut into 1.5 cm slices)
  • 270 g cauliflower florets
  • 70 g olive oil
  • 1 cinnamon stick
  • 50 g minced garlic
  • 900 g chopped canned tomatoes
  • 20 g salt
  • 200 g chicken stock
  • 8 g ras el hanout
  • 30 g harissa
  • 80 g pomegranate molasses
  • 30 g lemon juice

Sumac-Red Onions:

  • 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:

  1. Rub lamb shank with canola oil , place on Half sheet pan with wire rack 
  2. Bake Lamb shank in preheated oven at 250 C for 10 min, then let cool completely 
  3. Blend marinade ingredients in vita prep and pour into sous vide bag
  4. Add shanks and seal bag 
  5. Cook at 66 C for 36 hrs

For the Tomato Pomegranate Sauce:

  1. On medium to high heat Sautéed onions, carrots, cinnamon stick, and cauliflower in olive oil
  2. Once vegetables have a dark brown color add garlic and lower heat and sweat for 3 minutes
  3. Add ras el hanout and sweat for 1 minute
  4. Add canned tomato, chicken broth, and salt
  5. Simmer for 15 minutes until vegetables are tender
  6. Turn off heat and add harissa, lemon juice, and pomegranate molasses

For Sumac Red Onions:

  1. Peel and sliced Red onions into julienne and mix everything 5 min before plating 
Aussie Beef & Lamb | UK

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