Chef David Deshaies Moroccan-Spiced Australian Lamb Shank Cooked in 36-hour Sous Vide

  • Prep time 0Min
  • Cook time 0Min
  • Technique Sous-vide
  • Meat Lamb
  • Cut Shank
  • Serves 2

A North African comfort-food with Aussie Lamb is at home at the Unconventional Diner.


2 pieces hind lamb shank
100 g canola oil 


125 g olive oil
12 g salt 
6 g ras el hanout
2 g cumin
8 g garlic
50 g onion
15 g tomato paste
12 g lemon juice
40 g pomegranate molasses


Tomato pomegranate sauce:
200 g white onion (medium dice)
250 g Carrots (peel and cut into ½ inch slices)
270 g cauliflower florets
70 g olive oil
1 ea cinnamon stick
50 minced garlic
900 g chopped canned tomato
20 g salt
200 g chicken broth
8 g ras el hanout
30 g harissa
80 g pomegranate molasses 
30 g lemon juice


Sumac-Red onion 
200 g  red onion
60 g lemon juice
7 g sumac
3 g salt
10 g mint leaves
20 g parsley leaves
40 g pomegranate Seeds 


For the Lamb Shank:

Rub lamb shank with canola oil , place on Half sheet pan with wire rack 

Bake Lamb shank in preheated oven at 250 C for 10 min, then let cool completely 

Blend marinade ingredients in vita prep and pour into sous vide bag

Add shanks and seal bag 

Cook at 66 C for 36 hrs


For the Tomato Pomegranate Sauce:

On medium to high heat Sautéed onions, carrots, cinnamon stick, and cauliflower in olive oil

Once vegetables have a dark brown color add garlic and lower heat and sweat for 3 minutes

Add ras el hanout and sweat for 1 minute

Add canned tomato, chicken broth, and salt

Simmer for 15 minutes until vegetables are tender

Turn off heat and add harissa, lemon juice, and pomegranate molasses


For Sumac Red Onions:

Peel and sliced Red onions into julienne and mix everything 5 min before plating