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
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:
- 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
- Add ras el hanout 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
