Cooking Sous Vide!

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Lamb Shanks with Garlic Mashed Potatoes

4 lamb shanks, about 1 lb

(455 g) each

Kosher salt

Black pepper

2 tsp (12 g) dried onion flakes

2 tsp (12 g) dried garlic

1 tsp dried oregano

1 tsp dried thyme

½ cup (120 ml) olive oil

4 tbsp (56 g) butter, divided

1 large onion, chopped

3 tbsp (24 g) all-purpose flour

2 cloves garlic, minced

¾ cup (180 ml) beef stock

1 tbsp (15 ml) red wine vinegar

¾ cup (180 ml) full-bodied red wine

Preheat the water bath to 143°F (61.6°F). Season the shanks with salt and pepper. In each of two bags put two lamb shanks, 1 teaspoon (6 g) each of dried onion and garlic flakes, ½ teaspoon each of dried thyme and oregano and ¼ cup (60 ml) of olive oil. Place the bags into the water bath and cook for 48 hours.

Prepare the gravy 30 minutes before removing the lamb. In a saucepan over medium-high heat, melt the 1 tablespoon (14 g) of butter then add the onions. Cook the onions for 3 minutes until they soften. Add the remaining 3 tablespoons (42 g) of butter to the pan and whisk until melted. Pour in the flour and continue whisking until the mixture is light brown in color. Add the garlic and cook for 30 seconds until fragrant, then add the beef stock, vinegar and red wine. Bring the mixture to a boil then lower the heat to a simmer.

Cook the mixture, stirring frequently, until it thickens. Remove the pan from the heat, cover and keep warm. Remove the bags from the water bath and allow to cool for 10 minutes before opening them. Remove the lamb from the bags and discard the remaining contents (see Note). Carefully place the lamb shanks into a large roasting pan or sheet pan and pat dry with paper towels. Place the pan under a broiler for 4 to 5 minutes until browned. If using a kitchen torch, brown the meat with a high heat setting while constantly moving the flame to avoid burning the meat or creating an unpleasant flavor.

Serve with mashed potatoes.

Cracker Crust (see Note)

2 tbsp (28 g) butter

2 tsp (8 g) sugar

1 cup (30 g) graham cracker or vanilla wafer crumbs, crushed

Cheese Filling

16 oz (455 g) cream cheese, softened

. cup (100 g) white sugar

1/8 tsp salt

3 large eggs

. tsp vanilla extract

. cup (120 ml) heavy cream

Berry Sauce

12 oz (340 g) frozen

unsweetened raspberries

. cup (150 g) granulated sugar

. cup (120 ml) + 2 tbsp

(30 ml) water, divided

. tsp vanilla extract

2 tsp (6 g) cornstarch

3–4 fresh strawberries, diced

1 tbsp (14 g) unsalted butter

Preheat the water bath to 176°F (80°C) while you prepare the batter and crust. Preheat the oven to 350°F (177°C). Melt the butter in a medium skillet over low heat then add in the sugar and stir until the sugar is dissolved into the butter. Remove the butter mixture from the heat and add the graham cracker or vanilla wafer crumbs, tossing until well coated.

Spread the crumbs evenly across the bottom of the skillet then place it in the oven. The crumbs will become toasted in about 10 minutes; keep checking to avoid burning. Remove the skillet from the oven, transfer the crumb mixture onto a cool plate and set aside. Place the softened cream cheese, sugar and salt in a food processor and blend until smooth, stopping occasionally to use the spatula to scrape down the sides of the blender bowl. Add the eggs and the vanilla extract to the mixture and blend until smooth, then add the heavy cream and blend another 2 minutes, making sure no lumps remain.

Spoon 1 tablespoons (11 g) of cooled graham cracker crumbs into the bottom of each Mason jar, making sure to it spread evenly. Fill each jar slowly with approximately 4 ounces (115 ml) of batter, leaving enough space for your berry topping. Seal the jars (see Sous Vide Basics, page xx) and, using canning tongs, carefully lower the jars into the water. They are sealed properly if you see a few small bubbles escape the jars. Cook for 90 minutes. While this happens, prepare the sauce.

In a saucepan over medium heat, stir together the frozen raspberries, the sugar and  cup (120 ml) of water until the sugar is dissolved. Increase the heat to medium-high and bring the mixture to a boil, stirring often, then reduce heat and add the vanilla. In a small bowl, combine the cornstarch and 2 tablespoons (30 ml) of water and whisk until incorporated.

Pour the cornstarch slurry into the hot raspberry mixture and bring it back to a boil. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit.

Strain the mixture through a sieve into a bowl to remove the seeds. Pour the sauce back into the pan, add the diced strawberries and simmer for 5 minutes until the strawberries soften. Remove from the heat and add the butter, stirring until it melts. Allow the mixture to cool for 20 to 30 minutes.

Using canning tongs, remove the cheesecakes from the water and set on the counter until they cool, about 30 minutes. Open each jar and top the cheesecake with 2 tablespoons (30ml) of the cooled berry mixture, seal tightly and place in the refrigerator overnight or at least 8 hours before serving.

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CHEF JUSTICE STEWART

A passionate cook and Queens-born New Yorker, Stewart takes curious home cooks and experienced chefs on a culinary adventure, paying tribute to the sous vide cooking method invented by a physicist named Benjamin Thompson in 1799. Sous vide was a mistake, but that happy accident continues to influence chefs and cooks around the world. With fond memories of fishing with his father, Stewart reminisces about how the smell of freshly caught fish bathed in batter and fried in oil inspired a lifelong culinary adventure, including learning the art of sous vide. The cookbook explores simple, versatile precision temperature cooking methods utilizing gourmet techniques. It’s a delightful addition to any food lover’s collection.