Sous Vide Honey-Rosemary Lamb Shank
Founder of Feed Me Creative, a culinary content studio in Kansas City, MO. For more information, visit www.feedmecreative.com or find us on Instagram @feedmecreative.
Ingredients for 4
4 lamb shanks
2 tablespoons olive oil
2 cups all-purpose flour for dusting
1 medium yellow onion, peeled and thinly sliced
4 garlic cloves, peeled and smashed
4 medium carrots, medium dice
4 stalks celery, medium dice
3 tablespoons tomato paste
1/2 cup sherry wine vinegar
1 cup red wine
3/4 cup honey
1 quart beef stock
4 sprigs fresh rosemary
2 dried bay leaves
Kosher salt and freshly ground black pepper
Set Anova Sous Vide Precision Cooker to 155°F (68.3°C).
In a large cast-iron skillet, heat oil over high heat until just beginning to smoke. Season shanks generously with salt, dust with flour, and sear to golden brown on all sides.
Remove shanks and set aside. Reduce heat to medium-high and add onion, garlic, carrots, and celery. Season with salt and pepper and cook for 10 minutes. Add tomato paste and cook for one minute.
Add vinegar, wine, honey, stock, rosemary, and bay leaves and cook for two minutes.
Add vegetables, sauce, and lamb shanks to vacuum or Ziploc plastic bag, seal, and cook for 48 hours.
Finishing Steps — Oven and Stovetop
Remove shanks from bag and pat dry, reserving cooking liquid. Place shanks on roasting rack and broil until skin is golden brown, about five minutes. (Watch carefully to make sure it doesn’t burn.)
Add cooking liquid and vegetables to large saucepan and simmer over medium-high heat until vegetables are tender and sauce is reduced by two-thirds, about 10 minutes.
Remove shanks from oven, sauce, and serve. For smaller portions, pull the meat from the shank in large chunks and serve with sauce