4 Jamison Farm lamb shank
7 Tbsp olive oil
Sea salt
Freshly cracked black pepper
4 medium heirloom tomatoes, roughly chopped
4 small yellow onions, sliced
1 C black olives, roughly chopped
4 garlic cloves, smashed
Olive oil
32 fingerling potatoes, small (about 2 pounds)
5 Tbsp salt
8 ½ oz kaolin
6 oz lactose
¾ tsp. squid ink or black vegetable dye
1/8 tsp. table salt
1 1/3 C water
Sous vide circulator
Pouches and vacuum sealer
Skillet
Cheesecloth
Prepping time: 55 minutes / Cooking time: 2 hours and 30 minutes (excludes sous vide cooking time)
4 servings
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