How to cook lamb shank sous vide

How to cook lamb shanks sous vide

How to cook lamb shank sous vide

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.

Preheat the water bath to 80°C
Season the lamb shanks with salt
Place the shanks in vacuum bags (two to a bag) with a little olive oil and a sprig of rosemary. Seal the bags under pressure
Place the bags in the preheated water bath to cook for 12 hours
Remove the shanks from the bag and pat them dry with kitchen paper
Sear the shanks in a hot pan with a splash of vegetable oil until browned all over before serving


Try adding other herbs and spices to the bag such as tarragon, thyme and garlic. For a Moroccan flavour, add some ras el hanout or toasted cumin seeds to the bag.

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.

Serving suggestions

Lamb shanks are wonderful with a rich sauce and creamy mashed potato. For something a little different, Anna Hansen serves Lamb shank with soft polenta and Persian lime pesto while Martin Wishart keeps things simple serving his Lamb shanks with tomato and rosemary.