Lamb Shanks sous vide with rosemary, sage and thyme butter. Using a small knife, take one of the lamb shanks and cut between the meat and the bone from the base of the shank upwards. Please practice hand-washing and social distancing, and check out our resources for adapting to these times. Please practice hand-washing and social distancing, and check out our resources for adapting to these times.
W hat makes this sous vide leg of lamb recipe so delicious is how the long cooking time and low temperature gives the roast time to develop its flavor while giving it a soft, supple texture. If you love the bright herb flavors from rosemary and thyme and lamb so tender you can almost cut it with a fork this recipe is for you. A staple of gastropub menus, lamb shank is becoming increasingly popular with home cooks. You can have Lamb Shanks sous vide with rosemary, sage and thyme butter using 13 ingredients and 11 steps. Here is how you cook it.
Ingredients of Lamb Shanks sous vide with rosemary, sage and thyme butter
- It’s 6 each of sprigs fresh rosemary.
- Prepare 1/2 cup of cold butter.
- It’s 15 each of fresh sage leaves.
- You need 2 each of sprigs fresh thyme, leaves picked.
- Prepare 1 of sea salt.
- It’s 1 of fresh ground black pepper.
- You need 4 each of quality lamb shanks, crown or French-trimmed.
- It’s 12 each of garlic cloves, unpeeled.
- You need 2 each of large carrots, peeled and finely sliced.
- It’s 1 each of onion, peeled and finely sliced.
- You need 1 each of leek, washed halved and finely sliced.
- You need 1 of olive oil.
- You need 1 of foil.
Traditionally, this cut is braised but, for a reliable method that always produces tender results, try cooking lamb shanks sous vide. In this innovative method, the lamb is slow-cooked at a very low temperature, ensuring a tender and juicy result. Side salad of green apple, fennel, toasted walnuts and capers. For tougher cuts of meat like lamb shank, you can go all out at leave them in the sous vide machine for days.
Lamb Shanks sous vide with rosemary, sage and thyme butter instructions
- Set the circulator to 66 C / 150.8 F.
- Pick the leaves off 2 sprigs of rosemary, mix them with the butter, most of the sage and the thyme in a food processor and season with salt and pepper..
- Using a small knife, take one of the lamb shanks and cut between the meat and the bone from the base of the shank upwards. You want to create a hole big enough to put your finger in, making a sort of pocket..
- Do this to all the shanks and divide the flavored butter between them, pushing it into the pockets. This will give a wonderful flavor to the heart of the shanks..
- Next divide the garlic and vegetables between the four shanks..
- Rub the lamb shanks with olive oil and season with salt and pepper..
- Place one shank in a sous-vide pouch with a portion of vegetables, a sprig of rosemary and a few sage leaves..
- Vacuum seal..
- Repeat with the other 3 shanks..
- Cook all shanks at 66 C / 150.8 F for 16 hours.
- Serve immediately with your favorite side. I like green vegetables.
You will not achieve the exact same sear. Flag-waving sous vide zealots may claim otherwise, but the rapid sear you achieve after cooking sous vide will not be as thick or crusty as the sear you get from a traditional cooking. Lo and behold, there it was – a post for lamb shanks sous vide. Now Stefan is really into sous vide. If you want to learn sous vide techniques, go check out his blog.