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Sous Vide Spiced Lamb Shank | Recipe by sousvidetools.com

Sous Vide Spiced Shank of Lamb with Harissa, Rose Petal and Cardamom Rice

Sous Vide Spiced Shank of Lamb with Harissa, Rose Petal and Cardamom Rice Lamb
  • COOK TIME: 12 hours
  • PREP TIME: 1 Hour
  • DIFFICULTY: Medium
  • SERVES: 4


  • 4 Shanks Lamb
  • 4 Banana Shallots, finely diced
  • 2 Cloves Garlic, puréed
  • 3 tbsp. Rose Harissa Paste
  • 250mls Lamb Stock
  • 20 Fresh Rose Petal
  • 150g Basmati Rice
  • 4 Crushed Cardamom Pods
  • Pinch Saffron
  • 2 Preserved Lemons, chopped
  • 3 tbsp. Chopped Coriander
  • 500mls Chicken Stock
  • Sea Salt
  • White Pepper
  • Olive Oil



Vacuum Pack Pouches
Vacuum Packer
Sous Vide Water Oven
Chopping Boards
Kitchen Knives
Sauté Pan


This dish is a more refined version of a curry and it carries real depth of flavour.


  1. In a small sauté pan gently fry the diced shallots with the garlic. When translucent add the rice and fry a little
  2. Add the chicken stock and the cardamom, preserved lemon and saffron. Cover with a little grease proof paper and place in a preheated oven for 30 minutes until the rice has cooked and absorbed all the stock
  3. Season the lamb shanks with a little salt and pepper and place in a vacuum pouch with the harissa paste, the lamb stock and the rose petals
  4. Use the vacuum packer to seal the pouch and place in a preheated water oven at 80 degrees. Allow to cook sous vide for 12 hours
  5. To serve take the lamb from the pouch, reduce the sauce a little to thicken if required
    Serve the rice beside the lamb and garnish with coriander

Chef’s Tip –

If spice is not your thing why not add a herb style pesto to the pouch instead.

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