- 500g Australian Lamb Shank
- 300g Yukon gold potato
- 100ml Heavy cream
- 100ml Milk
- 200g High quality butter
- 1 Red onion
- 1 Zucchini
- 8 Garlic cloves
- 1 Red bell pepper
- 1 Parsley bunch
- 2tbsp Smoked paprika
- 2 Tomatoes
- Salt & pepper to taste
- 3tbsp Demi sauce
- 6tbsp Canola oil
- 3-4tbsp Extra virgin olive oil
First season the lamb shank with salt and pepper and in medium heat put a big pan then when the pan starts smoking add the canola oil inside and seared 3-4 minutes for each side of lamb shank.
Then put the lamb shank in a vacuum bag sous vide the lamb shank at 80 for 12 hours.
Slice the red onion into strips, cut the zucchini into small cubes, chopped the garlic finely, and cut the bell pepper into small cubes taking the seeds and thick park out behind, roughly chopped the parsley for garnish.
In a pan sauteed everything separately late and mixed at the end (tomato is the last thing to put in) and finally season with salt pepper and paprika top with some extra virgin olive oil and chopped parsley.
For the potato in a big pot put in cold water to almost fill the pot and put in the potatoes.
Bring to boil and cook until knife and piece through the potato.
Then strain in a tammy.
After putting the potato in a pot add cream milk and butter until a very light creamy consistency and add salt.
Take the lamb shank out used a blow Torch to make the skin crispy and tighten and then top with demi sauce and garnish with Briam and mash potato.