Boneless Lamb Shank

Author

Kim Hogarth-Hindi

Love sous vide cooking. Makes meats soft and moist. #anovafoodnerd

Prep Time: 00:15

Recipe Time: 08:00

Temperature : 131F / 55C

Ingredients

• 1 large clove garlic, minced
• 1 tablespoon chopped fresh rosemary
• 1 (1-pound) boneless leg of lamb
• Salt and freshly ground black pepper
• 1 teaspoon extra virgin olive oil

Directions

1. Step 1 Set the Anova Sous Vide Precision Cooker to 131ºF  Step 2 Mix garlic and rosemary together in a small bowl. Rub over lamb. Season with salt and pepper and rub with olive oil.
2. Step 3 Place lamb in a large zipper lock bag. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 8 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the lamb submerged. Step 4 About 5 minutes before the lamb is finished, heat the broiler to high.

Finishing Steps

1. Finishing Steps Step 1 When the timer goes off, remove the bag from the water bath. Remove the lamb from the bag and pat dry with paper towels. Reserve cooking liquid. Step 2 Broil lamb until well browned, about 5 minutes. Transfer to a cutting board and let rest, covered for 5 minutes.