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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Precision® Cookers
Perfect results in a few simple steps.
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
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 165ºF / 73.9ºC
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Step 2
Season lamb with salt and pepper. Add to resealable ziplock or vacuum bag. Add tomato paste, soy sauce, and chicken stock paste.
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Step 3
Place in water and sous vide for 48 hours.
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Finishing Steps
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Step 0
Heat a heavy-bottomed skillet over medium-high heat.
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Step 1
Remove lamb from water, and dry lamb off. Pour juices in bag through a fine mesh strainer.
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Step 2
Add juices to a sauce pan over high heat and simmer until thickened.
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Step 3
Sear lamb in a hot skillet until browned all over, 2-3 minutes.
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Step 4
Spoon sauce over lamb and serve!