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This recipe was kindly given to us by Olly Rouse Head Chef at Restaurant John Campbell, Cowarth Park. The dish makes a perfect Sunday Lunch and tastes delicious! Enjoy!
100g diced onion
1 clove garlic
400g tin tomatoes
2 lamb shanks
Sweat onions and garlic for 5 minutes
Add tomatoes, cook until thick
Mix cornflour and water, add to sauce whilst boiling, cook for 1 minute
Add rosemary and chill
Roast lamb shanks at 250°C in a Clifton water bath for 15 minutes, then chill
When all cold, peel the skin from the shank, remove the rosemary from the sauce, place in bag with shank and fully vacuum.
Cook for 10 hours at 76°C in a Clifton water bath
Regen at 55ºC, for about 20 minutes. Remove the shank from the bag, pour sauce into pan and boil (if using a non tomato based sauce, the excess fat can be skimmed off at this point). Pour over the meat and serve.
Click here to see the full range of Clifton Food Range water baths and accessories.