Bone-off Rendang Lamb Shank
Rendang is a Southeast Asia Spicy meat dish. Originated in Indonesia, and usually served as a festival dish; this dish is now served across the world.
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Sous vide bag
- Water bath container
- Measuring cup
- Mixing bowl
- Pot
- Wooden spoon
- Kitchen shears
- Plate
Ingredients
- Lamb fore shank - 900g
- Rendang Paste - 200g
- 1 cinnamon stick
- 4 Garlic cloves
- 2/3 Kaffir lime leaves
- 2 tbsp Toasted Grated Coconut
- 1/2 cup water mixed with paste.
- Rice cubes, naan or baguette (for serving)
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