Cooked sous vide at low temperature New Zealand lamb shank with sauce and roast garlic and cherry tomato. Portion with one piece per packet. By chef Julien (400 grams per packet),
Reheating (best to thaw prior reheating). Best defrost / thaw before reheating
*Time and temperature may vary according equipment
Bain Marie: with pouch, 85∘C in simmering water, 15 minutes
Traditional Oven: Without pouch, 180∘C, 10 minutes (Need to defrost or thaw prior)
Microwave: Without pouch, 700W, 3 minutes.
Recommend to serve with ratatouille (see side dish garnish)
Ingredients: Lamb Shank, butter, flour, salt, pepper, tomato paste, tomato concasse, sugar caramel, thyme, bay leaf and pickles.