Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 1.4 kilograms of lamb shanks with 15 grams of salt and 5 grams of black pepper, then place them into a vacuum-sealable bag with 30 milliliters of olive oil and seal completely.

2. 2

   Preheat a sous-vide water bath to 70 degrees Celsius, then immerse the sealed lamb shanks and cook for 24 hours.

3. 3

   Heat 15 milliliters of olive oil in a large Dutch oven over medium heat, then sauté 200 grams of finely diced red onion for 8 minutes until softened.

4. 4

   Add 20 grams of minced garlic, 30 grams of aji amarillo paste, 20 grams of aji panca paste, 5 grams of ground cumin, and 2 grams of dried oregano to the Dutch oven, cooking for 3 minutes until fragrant.

5. 5

   Pour in 240 milliliters of dry red wine and 480 milliliters of beef broth, bringing the mixture to a simmer, then add 100 grams of frozen Peruvian corn and stir.

6. 6

   Carefully remove the cooked lamb shanks from their bag, sear them in a separate pan over high heat for 3 minutes per side until browned, then transfer them to the simmering sauce and gently cook for 15 minutes.

7. 7

   Boil 600 grams of quartered Russet potatoes in salted water for 20 minutes until tender, then drain and mash or serve whole alongside the lamb.

8. 8

   Garnish the Cordero Seco Norteño Sous-Vide with 50 grams of fresh chopped cilantro before serving.