At the cabin this summer, a sous vide circulator and a large plastic box with a lid had been bought. The box was so large that it was possible to sousvide treat an entire lamb shank. We bought ready-marinated and vacuum-packed lamb thighs from Slakter Eide, filled the box with water. Made holes in the lid, to get power to the circulator and leave the lamb in the box at 60 degrees for 6 hours.
When the lamb had been lying around for a long time, we took off the plastic and put it on the grill, so it got a nice tan on all sides and a core temperature of 65 degrees. We then let it rest, so the meat juices settled. The lamb was absolutely delicious and we served it with cauliflower, broccoli and mom's delicious sauce.
Sauce:
1/2 liter of cream
1/2 cup sour cream
1/4 bottle beef stock
1 cube chicken broth
About. 4 tablespoons soy sauce (to taste)
A good splash of blackcurrant syrup (to taste)
Freshly ground pepper
A little cornstarch
Half the power from the roasting bag
Sugar color
Let everything cook for a minimum of 10 minutes, preferably longer.
In addition, we had hasselback potatoes, which you can find the recipe for HERE .