Hello Foodies!
It’s Al here, your friendly neighbourhood flavor explorer, ready to whisk you away on another culinary adventure from my humble British kitchen. As a busy dad with four lively kids, carving out time to create something truly special in the kitchen can be a labor of love. Today, I’m excited to share with you a dish that’s a little bit of a treat, perfect for those special family occasions or when you just want to impress.
We’re talking about a dish that combines the rustic charm of the British countryside with a modern cooking technique – a Sous-Vide Lamb Shank with Minted Pea Puree. The magic of sous-vide gives us meat that’s impossibly tender, infused with the herbaceous notes of rosemary and thyme, and a pea puree so vibrant and fresh it practically sings of spring.
Cooking sous-vide sounds fancy, but it’s basically a foolproof path to perfection. By precisely controlling the temperature of the water bath, the lamb cooks evenly, eliminating the risk of overcooking those beloved shanks. Plus, the anticipation that builds over the 24-hour cooking period will have your taste buds doing a merry little jig.
As a family man, I can’t resist the look of awe on the kids’ faces when I plate up something that looks like it’s straight out of a Michelin-starred kitchen. The minted pea puree is a nod to a classic British pairing, but oh my, with this method, it is anything but traditional. This heavenly combination guarantees a chorus of ‘mmms’ around the dinner table.
Now, let’s talk practicalities. Yes, sous-vide cooking requires a bit of gear, but think of it as a kitchen investment – and no, you don’t need to take out a second mortgage! You could also make this dish with a DIY setup using a digital thermometer and some zip-lock bags, but if you do fancy getting a bit cheffy, a proper sous-vide device is a game changer.
Then there’s the great debate: to sear or not to sear? I’m firmly in camp sear – that golden crust adds a delicious depth of flavor. It also seals in all those tasty juices, which we’ll later use to create a sumptuous sauce to nap over our shanks.
While the lamb may be the star, that minted pea puree deserves a standing ovation. Peas are so humble, and yet with a little butter, cream, and fresh mint – they transform into something out of this world. The kids gobble them up, and I silently pat myself on the back for the veggie win.
Serving this dish is an event. Lay down that luscious pea puree, place the shank on top like the crown jewels, and garnish with mint and a drizzle of olive oil. It’s almost too pretty to eat. Almost.
Alright, my friends, it’s time for me to sign off and let you embark on this epicurean adventure. Don your aprons with pride and get ready for a feast that will be talked about long after the plates are cleared.
Until next time, keep the flavors bold and the spirits high!
Happy Cooking,
Al
Ingredients
– Lamb shank: 4 pieces (approximately 250g each)
– Olive oil: 2 tablespoons
– Sea salt: 2 teaspoons
– Freshly ground black pepper: 1 teaspoon
– Rosemary: 4 sprigs
– Thyme: 4 sprigs
– Garlic: 4 cloves, peeled
– Red wine: 250ml
– Chicken stock: 500ml
For the Minted Pea Puree:
– Frozen peas: 400g
– Fresh mint leaves: 1/2 cup, chopped
– Unsalted butter: 2 tablespoons
– Heavy cream: 100ml
– Salt: 1/2 teaspoon
– Ground white pepper: 1/4 teaspoon
For Garnish:
– Fresh mint leaves: a handful, for garnish
– Extra-virgin olive oil: for drizzling
Method
1. Begin by preheating your water bath to 56°C (133°F) for a medium-rare finish on your lamb shanks. If you prefer medium, set the temperature to 60°C (140°F).
2. While the water is heating, season the lamb shanks liberally with sea salt and freshly ground black pepper on all sides.
3. Heat the olive oil in a large skillet over medium-high heat. Once hot, sear each lamb shank for approximately 2-3 minutes on each side or until they develop a nice golden-brown crust.
4. Place the seared lamb shanks into individual sous-vide bags, and add a sprig of rosemary, a sprig of thyme, and a garlic clove to each bag.
5. Pour equal amounts of red wine and chicken stock into each bag, dividing the 250ml of wine and 500ml of stock evenly between the four bags.
6. Expel as much air as possible from the bags and seal them. Place them in the preheated water bath and cook for 24 hours.
7. About 30 minutes before the lamb shanks are done, prepare the minted pea puree. Bring a pot of salted water to a boil, then add the frozen peas and cook for about 3-5 minutes until tender.
8. Drain the peas and transfer to a blender or food processor. Add the chopped fresh mint leaves, butter, heavy cream, salt, and white pepper. Blend until smooth, adjusting the seasoning to taste.
9. Once the lamb shanks have finished cooking, remove them from the water bath and bags, reserving the cooking liquid if desired for a sauce.
10. If a thicker sauce is preferred, strain the cooking liquid from the sous-vide bags into a saucepan and simmer over medium heat until reduced to your desired consistency.
11. To serve, spoon a generous amount of the minted pea puree onto each plate. Place a lamb shank over the pea puree, garnish with fresh mint leaves, a drizzle of extra-virgin olive oil, and a little of the reduced cooking sauce if using.
Allow your guests to marvel at the tender, perfectly cooked lamb shank with the fresh flavors of the minted pea puree, ensuring a memorable dining experience.
