Sous Vide Glazed Lamb Shank

Lamb is one my favorite dishes, and especially shank! Loaded with flavor but wicked-tough, it's the perfect candidate for a 48-hour sous vide swim.

Author

Cole Wagoner

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen

Prep Time: 00:05

Recipe Time: 48:00

Temperature : 165F / 73.9C

Ingredients

• 1 large lamb shank, ~1.5 lbs
• 2 tablespoons tomato paste
• 1 tablespoon chicken stock paste
• 1 teaspoon soy sauce
• Kosher Salt
• Black pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 165ºF / 73.9ºC
2. Season lamb with salt and pepper. Add to resealable ziplock or vacuum bag. Add tomato paste, soy sauce, and chicken stock paste.
3. Place in water and sous vide for 48 hours.

Finishing Steps

1. Heat a heavy-bottomed skillet over medium-high heat.
2. Remove lamb from water, and dry lamb off. Pour juices in bag through a fine mesh strainer.
3. Add juices to a sauce pan over high heat and simmer until thickened.
4. Sear lamb in a hot skillet until browned all over, 2-3 minutes.
5. Spoon sauce over lamb and serve!