This dish requires only seven ingredients: lamb shank, salt, pepper, thyme, flour, egg, and pecorino cheese. The lamb shank is cooked sous-vide, then shredded, and fresh homemade pasta is tossed with the shredded meat and the juices from the sous-vide … Continue reading Fresh Tagliolini with Sous-Vide Lamb Shank
Lamb shank is one of my favorite cuts of meat, especially when cooked sous-vide. It is so flavorful, tender, and moist. And so I keep coming up with new ways to prepare it. In this case I thought it would … Continue reading Lamb Stew with Smoked Paprika and Zucchini
As I’ve mentioned before, my favorite kind of blogging is thinking of a dish, cooking it, eating it, and blogging about it, all in a single day. And that is exactly what I’ve done today. Well actually, not exactly. Because … Continue reading Pasta with Lamb, Peas and Mint (Tagliatelle al Ragù di Agnello, Piselli e Menta)
Lamb shank sous-vide is one of my favorite cuts of lamb. I tend to avoid serving meat or fish with bones when preparing dinner for company, unless I know they are comfortable with it. And so in order to serve … Continue reading Deboned Lamb Shank Sous-Vide with Peas and Mint
This recipe is best when cooked sous-vide, but it is also great to prepare in the oven. The two sauces are what take it over the top. Even if you don’t like lamb or you don’t cook sous-vide this post … Continue reading Lamb Shank with Eggplant and Yogurt
This is what I prepared for our secondo piatto for Easter dinner: lamb shank ‘Italian style’ sous-vide with white asparagus sous-vide. Both lamb and asparagus are perfect to celebrate Spring. I’ve blogged about lamb shank sous-vide before, and that was a very … Continue reading Lamb Shank and Asparagus Sous-Vide
The amount of flavor in meat is determined to a large extent upon the amount of work that muscle had to do, and so shanks are very flavorful. Unfortunately muscles that do a lot of work also become tough, so … Continue reading Lamb Shank Sous-Vide
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