When you really want to impress, this is the recipe you can turn to. It does require some prep work, but results in amazingly tender and luscious lamb shanks. You can double this recipe to serve 4 – just use two bags and divide the portions accordingly.
SERVES: 2
TEMPERATURE: 167°F
COOKING TIME: 24 to 36 hours
Ingredients:
2 bone-in lamb shanks (2 to 3 pounds)
salt and freshly ground black pepper
olive oil
½ onion, diced
2 carrots, diced
2 ribs of celery, diced
1 clove garlic, minced
½ teaspoon dried thyme
1 tablespoon tomato paste
½ cup red wine
1 cup canned petite diced tomatoes
1 cup beef stock
1 bay leaf
Directions:
1.Pre-heat the sous vide water bath to 167ºF.
2.Season the lamb shanks generously with salt and freshly ground black pepper. Pre-heat a large sauté pan over medium-high heat. Add a little olive oil and brown the lamb shanks on all sides. Transfer the browned shanks to a plate and set aside.
3.Add the onion, carrots and celery to the pan, season with salt and pepper and sauté for 2 minutes. Add the garlic, dried thyme and tomato paste and sauté for another minute. Deglaze the pan with the red wine, scraping up any brown bits from the bottom of the pan. Add the diced tomatoes, beef stock and bay leaf. Bring everything to a simmer for 2 minutes and then remove the pan from the heat.
4.Transfer the lamb shanks to a zipper lock bag. Pour the sauce into the bag with the shanks. Remove as much of the air as possible from the bag by submerging the bag in the water up to the zipper seal (don’t let any water into the bag), and allowing the water to displace the air in the bag. Seal the bag and drop it into the water bath.
5.Cook in the sous vide bath for at least 24, or for as long as 36 hours. Cover the sous vide bath with aluminum foil or plastic wrap to minimize water evaporation.
6.When the shanks are done, transfer them to a platter and tent with foil. Pour the sauce from the bag into a large sauté pan. Simmer for about 5 minutes to reduce and thicken the sauce. Return the shanks to the pan to heat through and baste the shanks with the sauce until ready to serve.
7.Serve the lamb shanks over risotto or smashed potatoes and ladle some sauce over top.