Sous Vide Glazed Lamb Shank


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 Oreg ...

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Recipe Temp 165 F / 73.9 C
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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.

Ingredients for 2

  • 1 large lamb shank, ~1.5 lbs

  • 2 tablespoons tomato paste

  • 1 tablespoon chicken stock paste

  • 1 teaspoon soy sauce

  • Kosher Salt

  • Black pepper


  • Step 1

    Set your Anova Sous Vide Precision Cooker to 165ºF / 73.9ºC

  • Step 2

    Season lamb with salt and pepper. Add to resealable ziplock or vacuum bag. Add tomato paste, soy sauce, and chicken stock paste.

  • Step 3

    Place in water and sous vide for 48 hours.

    • Finishing Steps

    • Step 1

      Heat a heavy-bottomed skillet over medium-high heat.

    • Step 2

      Remove lamb from water, and dry lamb off. Pour juices in bag through a fine mesh strainer.

    • Step 3

      Add juices to a sauce pan over high heat and simmer until thickened.

    • Step 4

      Sear lamb in a hot skillet until browned all over, 2-3 minutes.

    • Step 5

      Spoon sauce over lamb and serve!

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165 F / 73.9 C Recipe Temp
Recipe Time
Prep Time