Perfect Sous Vide Braised Lamb Shanks Recipe
Braised lamb shanks are an amazing dish, but sometimes they can turn out dry and a little bland. With sous vide, you can cook them perfectly every time so they are moist, tender, and full of amazing flavor. They are amazing when served with a tomato chutney, roasted vegetables, or mashed potatoes.
Lamb shanks are a tough, but super flavorful cut that you can do multiple things with. When you sous vide lamb shanks you can cook them anywhere from medium-rare up through a fall-apart braise like texture.
For this recipe I sous vided the lamb shanks at 152°F (66.7°C) for 1 to 2 days until tenderized. They have the mouth-feel of a braise but are still moist and tender. Once you dry it off and then sear it briefly it turns into what I think of as the perfect braise!
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You can learn more about lamb from my how to sous vide lamb shanks.
Ingredients for Sous Vide Lamb Shank
- 2 to 3 pounds lamb shanks (900g to 1350g)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon mustard powder
- 1/2 teaspoon ancho pepper powder or chile powder of your choice
- Salt and pepper
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
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Cooking Instructions for Sous Vide Lamb Shank
Preheat a water bath to 152°F (66.7°C).
Mix together the spices in a bowl. Lightly salt and pepper the lamb shanks then coat with the spices. Place the meat in a sous vide bag with the herbs then seal. Cook the meat for 1 to 2 days.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Remove the cooked lamb shanks from the sous vide bag and pat dry. Lightly salt the outside of the meat then quickly sear it until it is just browned.
Serve the lamb shanks with roasted vegetables, a tomato chutney, or mashed potatoes.
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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