30 Hour Lamb Shank

You haven’t lived until you’ve had a lamb shank sous vide! I promise you!

Author

Mike Ramos

Life time home cook from an early age. Anova changed the game and made my life a whole lot easier especially when feeding crowds!

Prep Time: 00:10

Recipe Time: 30:00

Temperature : 165F / 73.9C

Ingredients

• Your “herb” rub of choice
• Dijon mustard of choice (binder)
• Salt and pepper to taste

Directions

1. Vacuum seal or use the water displacement method after prepping your shanks. I would suggest on longer cooks like this to vacuum seal instead of using ziploc style freezer bags. Set your temp, once your bath reaches 165, place your bag in the drink. Use whatever method to keep water from evaporating. I just add really hot water as it gets low and it quickly comes back to temp.

Finishing Steps

1. To finish these shanks, I prepped the oven to 350 and after a delicate pat down I placed them on a wire rack and in they went for 10min. Homemade rosemary garlic mashed made a perfect fluffy pillowy bed!