Sous Vide Jamison Farm Lamb ShankWith Heirloom Tomato and Black Olive

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Seared to perfection and then finished slowly, this sous vide lamb shank will become a go-to for future get-togethers.

Ingredients

For the Lamb:

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

 

Garlic jus:

4 garlic cloves, smashed
Olive oil

 

For the Potatoes:

32 fingerling potatoes, small (about 2 pounds)
5 Tbsp salt

 

For the Coating:

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

Overview

Equipment

Sous vide circulator

Pouches and vacuum sealer

Skillet

Cheesecloth

Timing

Prepping time: 55 minutes / Cooking time: 2 hours and 30 minutes (excludes sous vide cooking time)

Servings

4 servings

Directions

For the Lamb:

  1. Preheat water bath to 181.4° F/83° C.
  2. Trim the silver skin and any excess fat from the lamb shank and reserve the scraps. Rinse the shanks and pat dry. Rub the lamb liberally with olive oil, salt, and fresh black pepper.
  3. Heat a skillet over medium- high heat and sear on all sides. Remove the lamb shanks from the pan and chill to 35.6° F/2° C.
  4. Place the lamb shanks, along with the tomatoes, onions, garlic clove, and olives, into a sous vide bag and pull the vacuum seal. Cook sous vide for 15 hours at 181.4° F/83° C.
  5. Strain the juices from the pouch into a sauté pan. Separate the sous vide lamb from the other contents, reserve, and set aside. Bring the jus to a boil over medium-high heat then lower the heat to a simmer. Strain the liquid through a cheesecloth and reserve the clear jus.

 

For the Fingerlings:

  1. Preheat oven to 150° F/65° C.
  2. Place the kaolin, lactose, squid ink, and salt in a bowl and mix together, gradually adding the water. The mixture may appear too dry at first, but after about an hour it will liquefy and develop a yogurt-like consistency.
  3. Rinse the potatoes and place in a pot, along with the salt and enough water to cover. Boil the potatoes until tender, about 15-20 minutes. Drain and place on a baking sheet.
  4. Once the potatoes are cool, pierce the flattest side of the potato with the tip of a skewer. Remove the skewer and insert the blunt end into the same hole until it reaches the center of the potato.
  5. Stir the kaolin mixture until it’s completely combined and the desired consistency. Dip the potatoes into the mixture, coating them in a thin layer. Insert the ends of the skewer into the holes of a perforated baking sheet so that the potatoes are held in a vertical position. Place the sheet in the oven at 150° F/65° C. for approximately 45-60 minutes or until the coating has dried to a crispy texture. Serve warm.

 

To serve:

  1. Combine the reserved jus, the remaining broth, and scraps in a saucepan. Bring to a boil then reduce to simmer. Reduce until thickened and season with salt and pepper.
  2. Transfer the sous vide lamb shank to a serving plate and top with reserved tomato and olive garnish, along with the fingerlings. Serve with warm jus.

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