Lamb Shanks sous vide with rosemary, sage and thyme butter

Name: Lamb Shanks sous vide with rosemary, sage and thyme butter
Yield: 4 servings
Cuisine: American
Ingredients: 6 each sprigs fresh rosemary; 1/2 cup cold butter; 15 each fresh sage leaves; 2 each sprigs fresh thyme, leaves picked; 1 sea salt; 1 fresh ground black pepper; 4 each quality lamb shanks, crown or French-trimmed; 12 each garlic cloves, unpeeled; 2 each large carrots, peeled and finely sliced; 1 each onion, peeled and finely sliced; 1 each leek, washed halved and finely sliced; 1 olive oil; 1 foil

PeterCoffey @cook_2940374

Sous viding the meat in a flavor-filled bag makes this lamb shank recipe beautifully juicy and tender!

PeterCoffey @cook_2940374

Sous viding the meat in a flavor-filled bag makes this lamb shank recipe beautifully juicy and tender!

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Ingredients

4 servings

6 eachsprigs fresh rosemary
1/2 cupcold butter
15 eachfresh sage leaves
2 eachsprigs fresh thyme, leaves picked
1sea salt
1fresh ground black pepper
4 eachquality lamb shanks, crown or French-trimmed
12 eachgarlic cloves, unpeeled
2 eachlarge carrots, peeled and finely sliced
1 eachonion, peeled and finely sliced
1 eachleek, washed halved and finely sliced
1olive oil
1foil

Cooking Instructions

1

Set the circulator to 66 C / 150.8 F
2

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.
3

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.
4

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.
5

Next divide the garlic and vegetables between the four shanks.
6

Rub the lamb shanks with olive oil and season with salt and pepper.
7

Place one shank in a sous-vide pouch with a portion of vegetables, a sprig of rosemary and a few sage leaves.
8

Vacuum seal.
9

Repeat with the other 3 shanks.
10

Cook all shanks at 66 C / 150.8 F for 16 hours
11

Serve immediately with your favorite side. I like green vegetables

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PeterCoffey @cook_2940374

on November 20, 2014 21:37

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Comments

gary brown @cook_5475801

August 11, 2016 19:26

The basics of this recipe were a great launch into lamb osso buco. I simply deboned the shank, spread herbed butter on lamb, then rewrapped meat around bone and followed rest of instructions, used shallot, as I had no leek. Sous vide this for 48 hours at 143F. Separate fluids from solids and reduce fluid in a skillet, adding 6-8oz tomato paste. Remove reduction sauce from heat. on medium flame saute carrot, onion, shallot and garlic in 1 tbsp butter until carrots are nearly soft 10+ minutes try to get onions to caramelize. While vegis are sauteing, sear lamb in a tablespoon or 2 of near smoking olive oil until browned. It's ok if the shank breaks into pieces in the pan as the next step is to add the browned lamb and carrot/vegi mix to the tomato reduction in skillet. Broil 5-10 minutes.

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