All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Since we made this lamb shank sous vide ahead of time, everything you need to do on your end is super duper simple. You’ll cook the lamb shank and serve it with a potato, garlic, and fresh oregano ratatouille. It’s served with silky smooth parmesan mashed potatoes and a buttery pan sauce for near-heaven on a plate.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Thoroughly rinse produce and pat dry. Peel potatoes, cut into 1" dice, and place in a medium pot with enough cool water to cover. Peel red onion and cut into ¾" dice. Halve zucchini and yellow squash lengthwise, cut into quarters, then cut into ¾" dice. Stem oregano and coarsely chop, reserving a couple leaves for garnish. Mince garlic.
Cook the Potatoes
Bring medium pot containing potatoes to a boil over high heat. Put a colander in the sink. Reduce heat to simmer and season with a pinch of salt. Simmer potatoes 15 minutes until fork tender. Drain in colander, return potatoes to pot, and combine with evaporated milk, 1 Tbsp. of butter, and parmesan cheese. Mash ingredients together with potato masher until smooth and combined. Season with a pinch of salt and pepper. Set aside.
Prepare the Ratatouille
Heat a large pan over medium-high heat with 2 tsp. olive oil. Add red onion and cook 3 minutes, stirring often, until just beginning to soften. Add zucchini and yellow squash and cook 6 more minutes. Add chopped oregano and garlic, cook 2 more minutes and add crushed tomatoes. Simmer ratatouille 10-12 minutes until vegetables are soft. Season with a pinch of salt and pepper.
Warm the Lamb Shanks
Open sous-vide bag carefully and empty entire contents from bag into a medium pan. Add ½ cup water and bring to boil. Add lamb shanks and reduce heat to medium. Cover with a lid and simmer 10 minutes on each side, flipping them once halfway through. Internal temperature should reach 165 degrees. Remove lamb shanks to a plate and rest.
Finish the Sauce
Leave sous vide juices in pan and heat over high heat. Reduce 5 minutes, until slightly thickened. Remove from heat and add remaining butter, swirling to combine. Taste and add salt and pepper if necessary.
Plate the Dish
Place a bed of potatoes in center of plate. Serve a lamb shank atop potatoes and add a serving of ratatouille next to them. Spoon pan sauce over the lamb shank and garnish with reserved oregano leaves.
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