4 Jamison Farm lamb shank
7 Tbsp olive oil
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
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
Prepping time: 55 minutes / Cooking time: 2 hours and 30 minutes (excludes sous vide cooking time)
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Dedicated to the Art & Science of Sous Vide
The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.