Lamb Shanks & Dutch Cream Potatoes with Nori & Salted Butter

A little more challenging


  • 1 Carrot
  • 1 Brown onion
  • 1 Stick celery
  • 1 Clove garlic
  • 2 Sprigs thyme
  • 4 Fresh bay leaves
  • 100g Tomato passata
  • 250ml Brown veal or chicken stock
  • 1 tsp Freshly ground white pepper
  • 2 tsp Salt flakes
  • 50ml Olive Oil


  • 4 Medium dutch cream potatoes
  • 50 gms Salted butter
  • 2 Sheets Nori
  • Salt flakes (weigh the peeled potatoes and calculate 2%)
  • 1 tsp Freshly ground white pepper

Chef Note:

When using a sous vide method to cook lamb shanks, this gives you the ability to prepare ahead, store and reheat at your pleasure.

4 Serves


1. Place the lamb shanks into a large sous vide bag.
2. Add the vegetables, stock, passata and remainder of the seasoning.
3. Refrigerate until cold.
4. Seal on high pressure in the AEG PrecisionVac Drawer.
5. Half fill a 5-litre pot with water and bring to 85 degrees using the AEG SensePro induction hob and SensePro food sensor.
6. Add the lamb shanks and cook for 4 hours.


1. Peel potatoes, wash and cut in half.
2. Add to a sous vide bag with the salt, pepper and butter.
3. Shred the nori and add the sous vide bag.
4. Seal on high pressure in the AEG PrecisionVac SousVide Vacuum Sealer Drawer.
5. Cook in the AEG SteamPro Oven set to 85 degrees on full steam for 2 hours.

1. Snip the sous vide bag and place a lamb shank on four deep dish plates.
2. Spoon over the sauce and serve with potatoes.