Our Lamb and barley hot pot is a recipe we have made often. It is basically foolproof. I wanted to try a version that exploited the benefits of sous vide, which has worked very well for lamb shanks.
In the past, we have tested shanks at 87°C / 189°F for 5 hours. This has a very typical, braised texture with meat that falls off the bone. We wanted to test a lower temperature for comparison and, after a bit of research into different recipes, decided on 74°C / 165°F for 16 hours.
This combination of time and temperature yielded very tender meat that stayed on the bone. It could be easy pulled from the bone, but it did not slide off on its own. The silverskin is very easy to remove, along with the small pockets of fat, leaving a beautiful, intact shank. This outcome made us think about a presentation that exploited this intact shape.
This recipe can be served in a bowl as a one-pot wonder, but it has much more clearly defined flavours.
3600 g (servings 6 )