Name: Sous Vide Lamb Shanks With Lemon Recipe
Total time: 2940 min
Yield: 4
Cuisine: British

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Rosana shares her sous vide lamb shanks recipe, infused with sicilian lemon and fresh mint for a fresh approach to this comforting cut of meat. 

How to make Sous Vide Lamb Shanks With Lemon Recipe

Rosana Mcphee

Crawler

British

<p>Rosana shares her sous vide lamb shanks recipe, infused with sicilian lemon and fresh mint for a fresh approach to this comforting cut of meat. </p>

Non Vegetarian

Lamb Shanks

Lemon

Fresh mint

Garlic Clove

Salt

Black pepper

Cauliflower

Olive oil

Wild garlic leaf

Red chilli

Add water to the water bath and preheat to 60c.

step 1

While waiting for the water to reach the desired temperature, prepare the lamb. Combine that marinade ingredients in a small bowl. Pierce each shank using a small, sharp knife and cover with the sicilian lemon marinade, ensuring the marinade gets into the pierced holes.

step 2

Place the shanks into small sous vide pouches, 2 per pouch, and divide any remaining marinade between the pouches. Vacuum seal the pouches.

step 3

By now the water bath should have reached the desired temperature, if not wait and when it reaches 60c, set the timer for 48 hours of cooking.

step 4

Place the pouches into the water bath, close the lid provided and leave to cook. In the last 2 hours of cooking, prepare the cauliflower (see step 6).

step 5

After 48 hours, retrieve the lamb pouches from the water bath and set them aside. Increase the temperature of the water bath to 84c.

step 6

step 7

Prepare the cauliflower in the last hours of the lamb shank cooking in the water bath. Drizzle the florets with 1 tbsp olive oil and roast in the oven for 20-30 minutes.

step 8

Once ready and totally cooled, place the roasted cauliflower in the sous vide pouch, in one layer. Add the salt, pepper to taste, wild garlic and the chopped chilli. Seal the pouch.

step 9

Place the cauliflower pouches in the water bath and set the timer to 1. 5 hours. When ready, remove from the bag and blitz in a food processor. Alternatively, if they are very soft you can massage the pouch, add the cream and mix all very well inside the pouch.

step 10

Open the lamb pouches, drain the juices into a pan and place the lamb shanks in an ovenproof dish. Place it under a very red-hot grill for a minute on each side.

step 11

Meanwhile, add 100ml of white or vermouth to the lamb juices from the pouch. Cook the sauce over a high heat until reduced, for about 5 minutes. By now the lamb shanks should be ready.

step 12

To serve, lay the cauliflower mash on the plate, add the lamb shank on top and pour over the sauce. Serve immediately.

step 13

Great British Chefs