Here’s a detailed recipe for preparing Sous Vide Lamb Shank. This method allows for incredibly tender and flavorful meat.
Sous Vide Lamb Shank Recipe
Ingredients
2 lamb shanks
2 tablespoons olive oil
4 cloves garlic, minced
1 onion, chopped
2 sprigs fresh rosemary (or 1 teaspoon dried)
1 sprig fresh thyme (or 1 teaspoon dried)
1 cup red wine (like Cabernet Sauvignon)
1 cup beef or lamb broth
Salt and pepper, to taste
Optional: 1 tablespoon balsamic vinegar for finishing
Optional: 1 tablespoon honey for sweetness (if desired)
Equipment
Sous vide immersion circulator
Large pot or sous vide container
Vacuum sealer or resealable freezer bags
Skillet for searing (optional)
Instructions

Prepare the Sous Vide Setup:

Fill your pot or sous vide container with water and attach your immersion circulator. Set the temperature to 60°C (140°F) for tender, medium-rare lamb shanks, or 63°C (145°F) for a more traditional texture.

Season the Lamb Shanks:

Pat the lamb shanks dry with paper towels. Season generously with salt and pepper.
In a skillet over medium-high heat, add the olive oil. When hot, sear the lamb shanks on all sides until browned (about 3-4 minutes per side). This step is optional but adds depth of flavor.

Prepare the Flavoring:

In the same skillet, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 2-3 minutes.
Add the red wine to deglaze the skillet, scraping up any browned bits. Let it simmer for about 5 minutes, allowing the alcohol to cook off slightly.

Bag the Ingredients:

Place the lamb shanks in a vacuum-seal bag or a resealable freezer bag. Add the sautéed onion and garlic mixture, rosemary, thyme, and broth. If using, add the balsamic vinegar and honey.
Seal the bag using a vacuum sealer or the water displacement method if using a resealable bag (slowly lower the bag into water to push out the air, then seal).

Sous Vide Cooking:

Submerge the bag in the preheated water bath and cook for 24 hours. This long cooking time will break down the collagen in the lamb shanks, making them incredibly tender.

Finish the Lamb Shanks:

After 24 hours, carefully remove the bag from the water bath. Take the lamb shanks out of the bag and pat them dry with paper towels.
If you’d like to sear them for a nicer finish, heat a skillet over high heat and sear the shanks for 1-2 minutes on each side until browned.

Serve:

Serve the lamb shanks with the cooking liquid as a sauce. You can strain and reduce the liquid in a saucepan for a more concentrated sauce if desired. Pair with mashed potatoes, polenta, or roasted vegetables.
Tips
Feel free to add other flavorings to the bag, such as carrots, celery, or mushrooms, for additional depth.
Adjust the cooking time based on your texture preference; longer cooking times will yield even more tender results.
For a complete meal, consider serving with a side of roasted vegetables or a fresh salad.
Enjoy your delicious sous vide lamb shanks!