Ok... this is the lamb ossu bucco from an earlier post. Cooked s/v for 48 hours ar 55C. Did I like the results? Not so much. The texture was a little weird. Like something cured in a way. The flavour was excellent, it wasn't dry by any means, and the medium rare temperature was very good. It certainly was tender. But i just think that this cut is perfect for a braise. So braise it will be!!! Braise and glaze as they say!!!
Showing posts with label Lamb Shank. Show all posts
Showing posts with label Lamb Shank. Show all posts
Thursday, January 22, 2009
Lamb Osso Bucco
Ok... this is the lamb ossu bucco from an earlier post. Cooked s/v for 48 hours ar 55C. Did I like the results? Not so much. The texture was a little weird. Like something cured in a way. The flavour was excellent, it wasn't dry by any means, and the medium rare temperature was very good. It certainly was tender. But i just think that this cut is perfect for a braise. So braise it will be!!! Braise and glaze as they say!!! 
Thursday, January 15, 2009
Lamb Shank Osso Bucco
Lamb Shanks cut osso bucco style by the fine folks at Grand Western
cuit sous vide at 55C for 48 hours or more?? On the dinner menu at OC on Saturday
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