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Braised lamb shank with vegetable jus, potato cake and oven-roasted tomatoes

Sous-vide lamb shank with vegetable jus, potato cake & oven-roasted tomatoes. For 2 people to share. Approximate cost per person: €3.05.We understand that the cost price determines the margin. That’s why our chefs are happy to work with you and together we assess the main ingredients, such as fish, meat, and game & poultry, which have the greatest impact on the purchase costs. We inspire you with tasty, seasonal dishes so you can keep optimal control over your costs and maintain a healthy margin.

Ingredients

1Lamb shank foreleg
10gButter

10gGarlic cloves
20gSunflower oil
300gOnion, in half rings
100gLeek (white part, coarsely chopped)
20Tomato paste
150gCarrot, sliced
5gSoy sauce
500mlVegetable stock strong
1Sprig of thyme
1Bay leaf
200mlRed cooking wine

200gButter
300gMashed potatoes
6units.itemsEggs
20gFresh yeast
10gSalt
100mlMilk
200gFlour

2gSalt
20gTomato mix
5mlOlive oil

Preparation

  1. Generously season the lamb shank with salt and pepper.
  2. Optionally add garlic, rosemary, and thyme.
  3. Place the shank with the herbs and a tablespoon of oil or a knob of butter in a vacuum bag. Vacuum seal.
  4. Cook sous-vide at 70°C. Place the vacuum bag in the water bath.
  5. Cook the shank for 20 to 24 hours.
  6. After cooking, carefully remove the shank from the bag and pat dry. (The meat can be very tender.)
  7. Quickly sear in a hot pan with butter or oil (or use a blowtorch) to get a nice brown crust. About 1 minute per side.

  1. Heat the sunflower oil in a large pan over medium-high to high heat.
  2. Add onion, carrot, leek, and garlic. Sauté for 15–20 minutes until everything is nicely browned and caramelized. This is crucial for a deep, dark flavor.
  3. Add the tomato paste and cook for another 2 minutes to reduce the acidity.
  4. Deglaze with the red cooking wine and reduce to a syrupy consistency.
  5. Add the vegetable stock, thyme, bay leaf, and soy sauce.
  6. Let simmer gently for 30 to 40 minutes until about 300 ml of jus remains.
  7. Strain the jus through a fine sieve and press the vegetables well for maximum flavor.
  8. Season with salt and pepper.
  9. (Optional) For a thicker jus: add a slurry of 5 grams cornstarch with 10 ml cold water, or finish with a small knob of cold butter.

  1. Melt the butter over low heat.
  2. Mix mashed potatoes with salt, butter, and eggs.
  3. Dissolve the yeast in the lukewarm milk and add. Stir until smooth.
  4. Finally, add the sifted flour and mix well.
  5. Divide the batter into the silicone mold and smooth the top.
  6. Bake au bain-marie for 15 minutes at 170°C (as with crème brûlée).
  7. Let cool, freeze, and unmold.
  8. Defrost before use and warm up in a warming cabinet.

  1. Preheat the oven to 180°C.
  2. Place the tomatoes with a little oil and salt on a baking tray and cook for 4 minutes.