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.
Sauce:
1/2 liter fløte
1/2 beger seterrømme
1/4 flaske oksefond
1 terning kyllingbuljong
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 .