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.
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.
- 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.
- 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.
- 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
- Lamb Shank: You can swap these for veal shanks if you prefer.
- Celery, Onion, Carrot: All chopped up into small cubes for that perfect meld of flavors.
- Garlic Clove: Because what’s a good meal without a little garlic?
- Rosemary and Fresh Thyme: These herbs really make the dish pop.
- Tomato Paste: For a bit of richness.
- Water or Chicken Stock: It’s your call, but chicken stock gives it a little extra oomph.
- Red Wine: If you don’t want to use wine, beef broth or a dark beer are great options.
- Olive Oil: For searing and sautéing.
- Salt and Freshly Cracked Black Pepper: Just regular kitchen staples.
- Unsalted Butter: For that silky finish.
Instructions
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
- 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℃.
- 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.
- 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!
- 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!
- 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.
- 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?
- 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
Video
Equipment
- Vacuum Sealer
- Vacuum Bag
- Sauté Pan
- Tongs
- Deep Pot
- Chef Knife
- Fine Mesh Kitchen Strainer
Ingredients
- 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
Instructions
- Add enough water to the tank to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the sous vide cooker to the tank.
- While the water bath is heating to the target cooking temperature, please move on to preparing the lamb shank.Temperature: 158.0 °F Time: 24 hours
- Remove any excess fat or connective tissue from the lamb shank. Season the lamb shank with a generous pinch of salt and pepper.
- Prepare a pan heating it over medium heat. Once heated, add in the oil. After the oil is hot, carefully place the lamb shanks into the pan. Sear each side for approximately three minutes, or until each surface has reached a beautiful brown color.
- Prepare a soup pot, heat the pot over medium heat, add olive oil, then add onions, celery, carrots and garlic. Sauté the vegetables until caramelized. Next, add rosemary, thyme, cumin and tomato paste and stir-fry quickly. Pour in red wine, let alcohol evaporate, then add water. Turn up the heat to condense the liquid to two-thirds of its initial volume.6.3 oz Celery, 3.2 oz Yellow Onion, 3.2 oz Carrot, 6 pic Garlic Clove, 1 sprig Rosemarry, 2 sprig Fresh Thyme, 1.4 oz Tomato Paste, 1 cup Water, 1 cup Red Wine, 2 tbsp Olive Oil
- Place the lamb shank in a vacuum seal or zip lock bag along with red wine and vegetable base.
- Using the vacuum sealer, make sure that the lamb shanks are completely sealed and that any excess air has been removed from the bag.
- When the target temperature is reached, carefully place the sealed lamb shanks in the water bath making sure that it is completely submerged in the water.
- Cook the food until ready.
- Once the lamb shank have finished cooking, carefully remove it from the water bath. Remove those lamb shanks from the bag. Pour the liquid from the vacuum bag, straining it through a kitchen mesh.
- Add the filtered liquid to the pot. Turn up the heat and add butter, salt, and black pepper to your taste. Feel free to reduce the sauce until it suits your preference.Unsalted Butter, Salt, Black Pepper, freshly cracked
- Place the lamb shanks on a platter, add the red wine sauce and serve with your favorite side dishes.
Nutrition PER SERVING
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
