Sous Vide Moroccan Spice Lamb Shank

(105)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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Because shank, the front leg, is some of the toughest meat on any animal, it requires a long, slow cooking process. Enter the Anova Sous Vide Precision Cooker. This sous vide Moroccan spice lamb shank may take some time — two entire days, to be exact — but the tender, juicy meat is totally worth the wait. NOTE: When you’re cooking something for this long, be sure to check the water level in your pot from time to time. You’ll most likely lose some to evaporation and you need to keep enough water in your vessel to keep your Anova Sous Vide Precision Cooker running. We’ve found that covering it with foil really helps with water loss.
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Ingredients for 4

  • 1 tablespoon (15 ml) extra virgin olive oil

  • 1 cup (257 ml) finely diced onion

  • 1/2 cup (118 ml) finely diced carrot

  • 2 teaspoons (10 ml) ground cumin

  • 1 teaspoon (5 ml) ground coriander

  • 1 teaspoon (5 ml) harissa paste

  • 1/2 teaspoon (2.4 ml) ground cinnamon

  • 1/2 teaspoon (2.4 ml) ground allspice

  • 1 bay leaf

  • 1 (14.5-ounce) can diced tomatoes, with juice

  • 1 cup (257 ml) beef stock

  • 1/2 cup (118 ml) dry red wine

  • Kosher salt and freshly ground black pepper

  • 2 bone-in lamb shanks

  • 1 cup (257 ml) canned chickpeas, rinsed and drained

  • 1/4 cup (59 ml) thinly sliced dried apricots

  • Chopped fresh parsley, for serving

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 150°F (65°C).

  • Step 2

    Heat the olive oil in a large non-stick skillet or Dutch oven over medium heat. When the oil is shimmering, add the onion and carrot. Cook, stirring frequently, until softened, about 10 minutes.

  • Step 3

    Add the cumin, coriander, harissa, cinnamon, allspice, and bay leaf, and continue to cook until fragrant, about 2 minutes.

  • Step 4

    Add the tomatoes, beef stock, and red wine. Bring to a simmer, scraping up any browned bits. Remove from the heat and season to taste with salt and pepper.

  • Step 5

    Place the lamb shanks in a large zipper lock and add the tomato mixture. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 48 hours. Cover the water bath with foil or plastic wrap to minimize water evaporation. Add water intermittently to keep the lamb submerged.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Transfer the lamb shanks to a plate. Cover to keep warm.

    • Step 1

      Strain the cooking liquid through a fine mesh strainer into a medium saucepan. Discard solids. Bring sauce to a rapid simmer over medium-high heat. Continue to simmer until sauce is reduced by half.

    • Step 2

      Stir in the chickpeas and apricots. Simmer until heated through, 2 to 3 minutes. Transfer to a serving platter. Top with lamb shanks and sprinkle with parsley. Serve.

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150 F / 65.6 C Recipe Temp
Recipe Time
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