Lamb shank is a popular cut of meat that has been brought into the limelight with the rise of the gastropub. Although traditionally braised, lamb shanks benefit from being cooked sous vide because the low temperature and lengthy cooking time help to break down the tough fibres in the meat without drying it out.
For a richer, more indulgent lamb shank, sear the meat before putting it into the bag, swap the oil for some reduced red wine and add some lamb or veal stock.
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