Lamb and barley hot pot (sous vide)

General

• Infused stock from .
• Combined stock from

Produce

• Onions, chopped – 2 medium (220 g)
• Onions from
• Carrots, peeled and chopped – 3 medium (220 g)
• Swede (turnip), peeled and cut into small pieces – 1 large (220 g)
• Sweet potato, peeled and diced – 1 medium (220 g)
• Tomato puree – 40 g
• Mint jelly (optional) – 30 g
• Flat-leaf parsley – 9 sprigs (9 g)

Meat & Poultry

• Lamb shanks – 3125 g

Grains, Pasta & Cereal

• Pearled barley – 250 g

Nuts, Seeds & Legumes

• Sesame seeds – 4 g

Herbs & Spices

• Rosemary, finely chopped – 5.2 g
• Bay leaves – 2 leaves (1.2 g)
• Thyme, finely chopped – 2.4 g
• Star anise – 2 whole (2 g)
• Salt – 5 g

Sauces & Condiments

• Vegetable stock – 1500 g