Lamb shank (1 piece)

Shallots (diced, 1 tbsp)

Garlic (1 clove)

Olive oil (2 tbsp)

Sweet Plums (3 seedless, soaked in warm water)

(Murdum Eriği)

Shallots (diced, 1 tbsp)

Chard (1 bag)

Sous Vide: Tasty Slow Cooking

Chef Ali Ronay introduces us to an interesting technique with this recipe. A popular choice of meat in Turkey, lamb, is slow cooked with sous-vide method and served over chard sauteed and slightly sweetened with plums. “Sous vide” is a method that incorporates slow cooking of food in a vacuum packed bag under low temperature in a water tank and under pressure.

Interesting Link
Want to read more about Chef Ronay? Check out our interview with this young, ambitious Turkish chef. ../../../../Learn/Entries/2011/2/28_Interview__Ali_Ronay.html