Sous Vide Lamb Shank
Serving up some of Dallas/Fort Worth's best sous vide eats, Nick Roush is one of our favorite #anovafoodnerds! Constantly cranking out delicious food with the aid of Anova, and sharing his best recipes with all of us!
Ingredients for 2
2 lamb shanks
1/2 oz salt
1/2 oz pepper
1/3 teaspoon pink curing salt #1 (optional)
2 sprigs rosemary
Set Anova Sous Vide Precision Cooker to 143°F / 61.6°C
Season lamb with salt, pepper, and curing salt
Place rosemary on lamb, add lamb to vacuum bag and seal. Place in water bath and cook 48 hours.
Set up smoker to 225°F-250°F / 107°C-121°C, or preheat oven to 225°F / 107°C
Prepare a bowl full of heavily iced water. When 48 hours is up, transfer bags of lamb to ice bath for 15 minutes to chill lamb to prevent overcooking in smoker or oven.
Remove lamb from bag, and pat dry with paper towels.
Place in smoker or oven for 90 minutes.
Remove lamb from smoker or oven, and enjoy the most tender and delicious meat ever!