Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 4 lamb shanks dry with paper towels and season them generously with 2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1 teaspoon of smoked paprika.

2. 2

   In a large vacuum-sealable bag, place the seasoned 4 lamb shanks along with 1 large roughly chopped onion, 1 large roughly chopped carrot, and 4 smashed garlic cloves, then vacuum seal the bag.

3. 3

   Immerse the sealed bag in a preheated sous-vide water bath set to 60 degrees Celsius (140 degrees Fahrenheit) and cook for 24 hours to achieve maximum tenderness.

4. 4

   Once the lamb is cooked, remove it from the bag, reserving the liquid; in a medium saucepan, combine the reserved liquid with 8 black garlic cloves, 100 grams of quince paste, and 500 ml of lamb broth, then simmer for 15 minutes to reduce.

5. 5

   Strain the reduction sauce, discarding solids, and return the liquid to the pan, simmering further until it thickens slightly into a glaze.

6. 6

   Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium-high heat and sear the 4 lamb shanks on all sides until nicely browned.

7. 7

   Arrange the seared 4 lamb shanks on serving plates, generously drizzle them with the black garlic quince glaze, and garnish with 2 tablespoons of chopped fresh mint and 2 tablespoons of chopped fresh dill.