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Sous Vide Balsamic Lamb Shanks Recipe

Sous vide balsamic lamb shanks

This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

From the ISVA Editors

Compared to the traditional preparation, these sous vide lamb shanks come out a juicy medium doneness instead of the more classic braise-like and fall apart texture. It results in a unique preparation that tenderizes the shanks without overcooking them.

Turning the juices in to a simple gravy after the sous vide process ensure that any juices that did escape are still kept with the final dish!


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Balsamic Lamb Shanks Recipe

  • Published: October 19, 2021
  • By Conor Bofin, Conor B Ltd. and Food Blogger
  • Total Time: 48 hours
  • Cooks: 144°F (62.2°C) for 48 hours

Ingredients for Sous Vide Balsamic Lamb Shanks

  • For the Lamb Shanks

  • 2 lamb shanks
  • 3 teaspoons balsamic vinegar
  • 2 sprigs rosemary
  • 2 cloves garlic
  • 2 twists black pepper
  • To Assemble

  • 1 1/2 teaspoons cornstarch
  • 1 1/2 tablespoons water
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Cooking Instructions for Sous Vide Balsamic Lamb Shanks

For the Lamb Shanks

To vacuum seal the ingredients, we need to make the balsamic a bit more viscous. I achieved this by putting it in the freezer for a few hours. It didn't freeze but did get a fair deal more sticky and viscous.

Place the ingredients into the vacuum bag and close the vacuum sealer over the open end. Hang the bag over the side of the work surface. Turn on the vacuum. The bag should seal before the thickened balsamic gets sucked to the sealing element. It's a good trick and it works.

Place the bag in the sous vide for 48 hours at 144°F (62.2°C). 

To Assemble

Brown them off in a very hot oven for about 10 minutes. Save the bag juices. 

Add bag juices to a saucepan and mix in a slurry of about a teaspoon and a half of cornstarch and a tablespoon and a half of water. Keep the garlic in there for more flavour too. 

Taste and season as you see fit. This will make a delicious gravy. When it is thickened and seasoned, it is ready to serve.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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