Imagine lamb shanks that are so tender, that they almost melt in your mouth, infused with red wine-based sauce complemented by a blend of fresh herbs and vegetables.

This is what you get after 24 hours of sous vide cooking—a method that has revolutionized the way gourmet meals are prepared at home. Whether it’s for Christmas dinner or a special family gathering, these sous vide lamb shanks promise to steal the show.

Sous Vide Lamb Shanks

Why cook lamb shanks sous vide?

I’ve always had a soft spot for lamb shanks because they feel so fancy yet are incredibly affordable. But cooking them to that perfect level of doneness? That used to be a bit hit or miss for me. Enter sous vide—the game changer.

Cooking lamb shanks sous vide means they come out perfectly tender every single time. It’s like magic! You seal them up with your favorite herbs and spices, set your sous vide machine, and forget about them until dinner time. Plus, cooking them at a precise, controlled temperature ensures every inch of the shank is infused with flavor and cooked exactly how you like it. No more guessing games.

Best sous vide machine for lamb shanks

If you’re diving into the world of sous vide, you’ve got to have the right equipment. And let me tell you, I’ve been around the block a few times with different sous vide machines, and I’ve definitely recommended my favorite for getting those lamb shanks just perfect: the Typhur Sous Vide Station.

Typhur Sous Vide Station
  1. Precision: This thing is accurate. When it comes to sous vide, temperature control is everything—just a few degrees off can totally change the texture of your food. The Typhur keeps the water at the exact temperature you set, so those lamb shanks come out perfectly tender every time.
  2. All-in-One: No fussing around with extra gear. It’s got everything you need to get started. You don’t have to buy a separate water bath or a clip, it’s all integrated. Just set it up, and you’re good to go.
  3. Easy to Use: Seriously, it’s super user-friendly. The interface is intuitive, so you won’t find yourself scratching your head trying to figure out how to work the thing. I was up and running in no time without having to pore over a manual.

How to sous vide lamb shanks?

Ready to try making sous vide lamb shanks that are super tender and packed with flavor? Let’s break it down into simple steps and I’ll share some easy tips along the way!

Ingredients for Sous Vide Lamb Shanks


You can follow the video guide to cook lamb shanks sous vide.

Follow these detailed steps to achieve a beautifully tender lamb shank that is sure to be the highlight of your meal.

Time needed: 1 day and 1 hour

  1. Set Up Your Sous Vide Machine

    Fill your tank with enough water to keep everything submerged and preheat to an optimal temperature of 158°F/70℃.

  2. Prep Your Lamb

    Trim any excess fat from the lamb shank—this cuts down on greasiness. Season well with salt and pepper. Simple yet effective.

  3. Sear the Shank

    Heat some oil in a pan over medium heat. Once hot, add your lamb shanks. Give each side about three minutes to get a gorgeous golden-brown sear. This step isn’t just for looks; it adds a ton of flavor!

  4. Veggie Time

    Grab a soup pot, add a bit more oil, and toss in your onions, celery, carrots, and garlic. Let them caramelize to bring out their natural sweetness. Then, stir in the rosemary, thyme, and a dash of tomato paste. Quick fry them before deglazing with red wine—let that alcohol burn off and then pour in your water or stock. Crank up the heat and reduce it by a third. Your kitchen will smell amazing!

  5. Bag It

    Put the seared lamb shank in a vacuum-seal bag with the red wine and your sautéed veggies. (Fold over the top of each bag while you add lamb shank so that no rub or juices get on the edges of bags, which can weaken the seal.) Seal it up tight, pushing out all the air you can.

  6. Bath Time

    Once your sous vide is at the right temp, submerge the sealed bag in the water. Make sure it’s fully underwater. Now, the waiting game—24 hours. But hey, good things come to those who wait, right?

  7. Finishing Touches

    After 24 hours, gently take the bag out and retrieve your lamb. Strain the juices into a pot—this is gold! Crank up the heat, drop in a knob of butter, and season with salt and pepper. Reduce it down until it’s just the right consistency for a sauce.

Sous-vide Lamb Shanks in Red Wine Sauce

The most classic French dish in winter, try making it for you and your family.
No ratings yet
Prep Time 1 hour
Cook Time 1 day
Total Time 1 day 1 hour
Course Main Course
Cuisine French
Servings 3 people
Calories 309 kcal



  • 35.3 oz Lamb Shank
  • 6.3 oz Celery cut into small cubes
  • 3.2 oz Yellow Onion cut into small cubes
  • 3.2 oz Carrot cut into small cubes
  • 6 pic Garlic Clove
  • 1 sprig Rosemarry
  • 2 sprig Fresh Thyme
  • 1.4 oz Tomato Paste
  • 1 cup Water or u can use chicken stock
  • 1 cup Red Wine
  • 2 tbsp Olive Oil
  • Salt
  • Black Pepper, freshly cracked
  • Unsalted Butter



Calories: 309kcalCarbohydrates: 11gProtein: 31gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 94mgSodium: 293mgPotassium: 797mgFiber: 3gSugar: 5gVitamin A: 5553IUVitamin C: 11mgCalcium: 71mgIron: 4mg

(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)