- Ingredients:
- 2 lamb shanks
- 100g diced onion
- 1 garlic clove
- 400g tin tomatoes
- 20g sugar
- 2g rosemary
- 15g cornflour
- 20g water
Leap like a Lamb and Jump into the Water Bath...
Leap like a Lamb and Jump into the Water Bath...
Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Leap like a Lamb and Jump into the Water Bath... recipe below as tried and tested by our professional chefs. Our delicious lamb shank, tomato and herb recipe!
Ingredients
Method
Method:
Sweat the onions and garlic for 5 minutes.
Add the tomatoes to the onions and cook until thick
Mix the cornflour and the water and add this to the sauce whilst boiling and cook for 1 minute
Roast the lamb shanks in the oven at 250 degrees for 15 minutes, then add the rosemary and chill
When everything is cold, peel the skin from the lamb shank and remove the rosemary from the sauce
Place in bag with lamb shank and fully vacuum (careful not to pierce a hole in the bag from the bone of the lamb)
Cook in the Clifton water bath for 10 hours at 76 degrees
Chill and store or eat now!
To regenerate the lamb, put in Clifton bath at 55 degrees for 20 minutes. Remove the meat from the bag and put the sauce in a pan to boil. Pour the sauce over the lamb and serve.
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