Sous Vide Lamb Shanks With Lemon Recipe

Cooking Directions

• STEP 1.Preheat the water bath to 145°F (63°C).
• STEP 2.Season the lamb shanks with salt, pepper, and your choice of herbs and spices.
• STEP 3.Place the lamb shanks in a vacuum-sealed bag and seal using a vacuum sealer.
• STEP 4.Submerge the sealed bag in the water bath and cook for 24-48 hours, depending on the desired tenderness.
• STEP 5.Once the lamb shanks are cooked, remove them from the bag and pat dry with paper towels.
• STEP 6.Heat oil in a skillet over high heat and sear the lamb shanks on all sides until browned.
• STEP 7.In the same skillet, melt butter and add garlic and lemon zest.
• STEP 8.Cook for a minute until fragrant.
• STEP 9.Add lemon juice and chicken broth, and bring to a simmer.
• STEP 10.Cook for a few minutes until the sauce thickens slightly.
• STEP 11.Serve the Sous Vide Lamb Shanks With Lemon with the lemon sauce drizzled over the meat.

Cooking Tips

• You can marinate the lamb shanks overnight in a mixture of olive oil, garlic, and herbs for extra flavor.
• If you don't have a vacuum sealer, you can use a zip-top bag and the water displacement method to seal the lamb shanks.
• Garnish the dish with fresh herbs like mint or parsley for added freshness.

Storage and Serving

• Leftover Sous Vide Lamb Shanks With Lemon can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the lamb shanks and sauce in a skillet over low heat until heated through.
• Serve the Sous Vide Lamb Shanks With Lemon as a main course with mashed potatoes or roasted vegetables.