Recipe - lamb shanks sous vide
Everything I've done sous vide has been at least okay. This recipe comes out so well so easily that I've been making it about weekly.
Seal a shoulder lamb shank with a tablespoon of butter and a sprig of fresh thyme. (Or 1/2 sprig of fresh rosemary, or dried spices to taste.) Throwing in some additional spices is optional. You could cut off the visible fat, but I haven't done so.
Cook sous vide at 140F for 24-48 hours.
Take out. If you aren't ready to eat it immediately, chill in a bowl of ice water; it should freeze well, but that's a future experiment.
Just before serving, strip all the meat you can get off the bone and brown on the hottest flame you have handy. (Note: not cutting off the visible fat makes this smoky, be prepared.) This also heats it well from refrigerator-temperature.
Save the bone for beans or soup. The liquid in the sous vide package after removing the lamb itself is also good for beans, but you'll need to separate the fat at some point in the process.
Seal a shoulder lamb shank with a tablespoon of butter and a sprig of fresh thyme. (Or 1/2 sprig of fresh rosemary, or dried spices to taste.) Throwing in some additional spices is optional. You could cut off the visible fat, but I haven't done so.
Cook sous vide at 140F for 24-48 hours.
Take out. If you aren't ready to eat it immediately, chill in a bowl of ice water; it should freeze well, but that's a future experiment.
Just before serving, strip all the meat you can get off the bone and brown on the hottest flame you have handy. (Note: not cutting off the visible fat makes this smoky, be prepared.) This also heats it well from refrigerator-temperature.
Save the bone for beans or soup. The liquid in the sous vide package after removing the lamb itself is also good for beans, but you'll need to separate the fat at some point in the process.