Easiest Way to Cook Tasty Lamb Shanks sous vide with rosemary, sage and thyme butter

Post a Comment

Lamb Shanks sous vide with rosemary, sage and thyme butter.

Lamb Shanks sous vide with rosemary, sage and thyme butter You can have Lamb Shanks sous vide with rosemary, sage and thyme butter using 13 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Lamb Shanks sous vide with rosemary, sage and thyme butter

  1. Prepare of sprigs fresh rosemary.
  2. Prepare of cold butter.
  3. You need of fresh sage leaves.
  4. Prepare of sprigs fresh thyme, leaves picked.
  5. Prepare of sea salt.
  6. Prepare of fresh ground black pepper.
  7. You need of quality lamb shanks, crown or French-trimmed.
  8. Prepare of garlic cloves, unpeeled.
  9. Prepare of large carrots, peeled and finely sliced.
  10. It's of onion, peeled and finely sliced.
  11. You need of leek, washed halved and finely sliced.
  12. You need of olive oil.
  13. You need of foil.

Lamb Shanks sous vide with rosemary, sage and thyme butter step by step

  1. Set the circulator to 66 C / 150.8 F.
  2. Pick the leaves off 2 sprigs of rosemary, mix them with the butter, most of the sage and the thyme in a food processor and season with salt and pepper..
  3. Using a small knife, take one of the lamb shanks and cut between the meat and the bone from the base of the shank upwards. You want to create a hole big enough to put your finger in, making a sort of pocket..
  4. Do this to all the shanks and divide the flavored butter between them, pushing it into the pockets. This will give a wonderful flavor to the heart of the shanks..
  5. Next divide the garlic and vegetables between the four shanks..
  6. Rub the lamb shanks with olive oil and season with salt and pepper..
  7. Place one shank in a sous-vide pouch with a portion of vegetables, a sprig of rosemary and a few sage leaves..
  8. Vacuum seal..
  9. Repeat with the other 3 shanks..
  10. Cook all shanks at 66 C / 150.8 F for 16 hours.
  11. Serve immediately with your favorite side. I like green vegetables.

Related Posts

There is no other posts in this category.

Post a Comment