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 cook Lamb Shanks sous vide with rosemary, sage and thyme butter using 13 ingredients and 11 steps. Here is how you achieve it.

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

  1. Prepare 6 each of sprigs fresh rosemary.
  2. Prepare 1/2 cup of cold butter.
  3. Prepare 15 each of fresh sage leaves.
  4. Prepare 2 each of sprigs fresh thyme, leaves picked.
  5. Prepare 1 of sea salt.
  6. You need 1 of fresh ground black pepper.
  7. It's 4 each of quality lamb shanks, crown or French-trimmed.
  8. It's 12 each of garlic cloves, unpeeled.
  9. You need 2 each of large carrots, peeled and finely sliced.
  10. You need 1 each of onion, peeled and finely sliced.
  11. It's 1 each of leek, washed halved and finely sliced.
  12. You need 1 of olive oil.
  13. Prepare 1 of foil.

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

  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