Incredibly tender, fall-off-the-bone lamb shanks made easy with a hands-off sous vide cooking method to transform the tough cut into absolute meltingly tender perfection.
Contents
Make bone tender Sous Vide Lamb Shanks using sous vide cooking, one of our favorite slow-cooking methods for elevating our lamb recipes.
Ingredients
- ▢ 3 to 4 lbs Lamb Shanks
- ▢ 1 – 2 tbsp Olive oil
- ▢ 1 tsp Salt
- ▢ 1/2 tsp pepper
- ▢ Fresh Garlic
- ▢ Fresh Rosemary
- ▢ Lemon zest
Instructions
Prep the Lamb
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Prep your sous vide water bath for 140 degrees F.
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Pat the lamb shanks dry with paper towels
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Rub the shanks on all slides with oil and season liberally with salt and pepper.
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Add the lamb shanks to vacuum-seal bags with whole cloves of garlic and springs of rosemary.
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Seal the bags.
Sous Vide the Lamb Shanks
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Submerged the sealed bags in the water bath. We use a chain anchor for this.
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Sous vide the lamb shanks for 48 hours in the water bath.
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After 48 hours carefully remove the bags from the water.
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Let the lamb rest, in the bags for 10 minutes.
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Remove the lamb shanks from the bags and pat them dry with paper towels. Discard the garlic and rosemary.
Finish the Lamb and Serve
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Preheat the broiler to high heat and line a baking sheet with foil.
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Arrange the lamb shanks on the baking sheet and place them under the broiler to brown.
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Rotate the shanks every 3 to 5 minutes to brown all sides.
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Brush the lamb shanks with rosemary herb compound butter and sprinkle with lemon zest to serve.
Nutrition
Serving: 1serving | Calories: 199kcal | Carbohydrates: 0.2g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 96mg | Sodium: 692mg | Potassium: 334mg | Fiber: 0.1g | Sugar: 0.003g | Vitamin A: 1IU | Calcium: 14mg | Iron: 3mg