Sous vide lamb shank with tomato white beans and roasted Debreceni sausage

Steps

• 1
  It is advisable to soak the white beans the night before. Then, cook them until tender in cold water with onion, bay leaf, and garlic in the broth, as usual.
• 2
  Place the lamb shank, still in its pouch, into warm water for half an hour, then unwrap it, drain its liquid, and set it aside.
• 3
  Sauté the chopped onion and crushed garlic in two tablespoons of olive oil.
• 4
  Pour in the canned tomatoes, season with salt and pepper.
• 5
  Add the cooked beans with enough cooking liquid to achieve a pleasant stew-like consistency, similar to lecsó. Taste and season further if needed. If the tomatoes are too acidic, a teaspoon of sugar is not out of the question.
• 6
  Reheat the lamb shank in its own liquid in a covered pot, and by adding butter to its liquid and basting it, glaze it nicely.
• 7
  Slice the Debreceni sausage into rounds, halve the pearl onions, and fry them in a tablespoon of oil.
• 8
  Serve the lamb shank with the bean ragout and the fried Debreceni sausage and pearl onions, garnished with a few nice salad leaves and plenty of fresh herbs.
• 9
  The sous vide lamb shank can also be wrapped in sliced bacon and baked in the oven. Instead of beans, you can also try it with chickpeas.