21 March 2010: Sous Vide Lamb Shanks Prep

3.20.10–Prep for Sous Vide Lamb Wraps.

Frenched Lamb Shanks…

+ Blow torch…

=Seared Lamb Shanks, add fresh rosemary and oregano and vacuum seal.

Sous Vide 57.6 Degrees Celsius for ~24 hrs…

Finished results to come…

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s