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Written by Jason Logsdon

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.

Sous vide lamb shank tomato chutney 11

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.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

New to This?

If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Sous Vide Lamb Shank Recipe

  • Published: September 11, 2020
  • By Jason Logsdon
  • Cooks: 152°F (66.7°C) for 1 to 2 days
  • Serves: 4

Ingredients for Sous Vide Lamb Shank

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  • For the Sous Vide Lamb Shanks

  • 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

Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Cooking Instructions for Sous Vide Lamb Shank

For the Sous Vide Lamb Shanks

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.

To Assemble

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.

Sous vide lamb shank tomato chutney 03

Want Great Sous Vide Recipes?

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Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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Perfect Sous Vide Braised Lamb Shanks Recipe

4 Ingredients: 2 to 3 pounds lamb shanks (900g to 1350g) 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon paprika 1 teaspoon mustard powder 1/2 teaspoon ancho chile powder or chile powder of your choice Salt and pepper 4 sprigs thyme 4 sprigs rosemary pound Tomatoes cauliflower florets green beans pound mushrooms
4 stars - based on 2 reviews
This sous vide lamb shanks recipe transforms the meat into a succulent tender dish with a braise-like texture.
1 Serving

Jason logsdon headshot 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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