Lamb rump à la Sauerbraten

Ingredients for 4 servings:

• 4 lamb rump steaks (200 g each)
• 300 ml red wine, dry
• 200 ml Lamb stock
• 100 ml balsamic vinegar, dark
• 2 tbsp, heaped spice mix (sauerbraten spice)
• 2 tbsp olive oil
• n. B. Locust bean gum
• n. B. raw cane sugar
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Rest period approx. 3 days; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 3 days 2 hours 40 minutes

sous vide

Sear the lamb in a deep pan with the oil. Remove the meat and deglaze the pan with wine. Add all other ingredients except the locust bean gum and bring to a boil. Remove the pan from the heat and add the meat back in. Allow to cool. Place the lamb rumps and stock in a sous vide bag and vacuum seal. The meat should be at room temperature. Place the bag in the refrigerator for 2 to 3 days. Preheat a water bath to 57 degrees Celsius and place the bag in the bath for about 2 hours, while the meat cooks. Remove the meat from the bag and keep warm. Pour the liquid into a saucepan and bring to a boil briefly. Season with salt, pepper, and sugar and thicken with locust bean gum.