Easiest Way to Make Appetizing Lamb Shanks sous vide with rosemary, sage and thyme butter

Easiest Way to Make Appetizing Lamb Shanks sous vide with rosemary, sage and thyme butter Delicious, fresh and tasty.

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. We love lamb in all its gamey glory, but not everyone feels the same way. We love lamb in all its gamey glory, but not everyone feels the same way.

Bring to a boil, then reduce heat to medium-low.

If you've ever had lamb shank, then you know how "fall-off-the-bone tender" and insanely delicious this dish can be when cooked properly—especially when braised—such as this Sous Vide Braised Lamb Shank recipe from ChefSteps, Sprinkle the lamb shanks with a generous pinch of salt and pepper.

Slide the shanks into a vacuum bag, add a dash of oil and a sprig of rosemary, then seal.

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

1. Prepare of sprigs fresh rosemary.

2. You need of cold butter.

3. It’s of fresh sage leaves.

4. Prepare of sprigs fresh thyme, leaves picked.

5. It’s of sea salt.

6. It’s of fresh ground black pepper.

7. Prepare of quality lamb shanks, crown or French-trimmed.

8. Prepare of garlic cloves, unpeeled.

9. It’s of large carrots, peeled and finely sliced.

10. It’s of onion, peeled and finely sliced.

11. It’s of leek, washed halved and finely sliced.

12. It’s of olive oil.

13. It’s of foil.

Take the cooked meat out of the vacuum bag and, using kitchen paper, remove any excess moisture.

Add the onions, carrots and garlic.

Increase the heat to high and stir in the wine, scraping the bottom and sides to loosen any browned bits.

Bring to a boil and add the tomatoes, chicken stock, beef stock, rosemary and thyme.

Lamb Shanks sous vide with rosemary, sage and thyme butter step by step

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.

Return the shanks and juices that have collected to the skillet.

Sous vide leg of lamb is an easy and delicious way to cook lamb.

The bright herb flavors in the rosemary and thyme, coupled with the sliced lemon and garlic give this recipe a warm Mediterranean vibe.

Remove shanks from tray, stir sauce and pour over lamb shanks to serve.

I have used fresh herbs and dry herbs in sous vide and both work fine) How to Sous Vide Lamb.