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Home | Recipes | Harvest Lamb Shank
Main Dish

Harvest Lamb Shank

Hassle-free lamb.

  • Sysco Culinary Team
  • Houston, TX
Email article

Cooked low and slow sous vide-style to a delectable tenderness, Sysco Imperial Sous Vide Lamb products are ready to heat and serve in any application from center-of-the-plate to bowls and ethnic-inspired sandwiches.

Ingredients

Hard Cider Glaze

Roasted Squash, Apples and Onions

For Serving

Directions

Hard Cider Glaze

  1. Heat all ingredients in a saucepan over medium heat until reduced by ½, about 30 minutes. Refrigerate in an airtight container up to 6 days. Makes
    about 1 cup.

Roasted Squash, Apples and Onions

  1. Toss all ingredients in a large bowl. Spread in a single layer on parchment-lined sheet pan and roast at 400˚F until tender and lightly caramelized, about 35 minutes. Refrigerate in an airtight container up to 6 days. Makes about 6 cups.

For serving

  1. Warm Sous Vide Rosemary & Mint Lamb Shanks in packaging in a saucepan of simmering water until heated through, about 5 minutes.
  2. Remove packaging and transfer lamb and sauce to a sauté pan over medium heat. Cook until lamb is slightly charred and sauce has mostly reduced, about 8 minutes, basting occasionally.
  3. Warm Roasted Squash, Apples and Onions in oven at 400˚F until heated
    through, about 8 minutes.
  4. Heat Hard Cider Glaze in a small saucepan over high heat until simmering, about 2 minutes; whisk in butter. Transfer Roasted Squash, Apples and Onions to serving plate; serve topped with lamb and glaze.

Ingredient availability varies by location*

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