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

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, lamb shanks sous vide with rosemary, sage and thyme butter. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Lamb Shanks sous vide with rosemary, sage and thyme butter is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Lamb Shanks sous vide with rosemary, sage and thyme butter is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have lamb shanks sous vide with rosemary, sage and thyme butter using 13 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Lamb Shanks sous vide with rosemary, sage and thyme butter:
  1. Take 6 each sprigs fresh rosemary
  2. Make ready 1/2 cup cold butter
  3. Take 15 each fresh sage leaves
  4. Get 2 each sprigs fresh thyme, leaves picked
  5. Take 1 sea salt
  6. Prepare 1 fresh ground black pepper
  7. Prepare 4 each quality lamb shanks, crown or French-trimmed
  8. Get 12 each garlic cloves, unpeeled
  9. Get 2 each large carrots, peeled and finely sliced
  10. Take 1 each onion, peeled and finely sliced
  11. Get 1 each leek, washed halved and finely sliced
  12. Take 1 olive oil
  13. Prepare 1 foil
Steps to make Lamb Shanks sous vide with rosemary, sage and thyme butter:
  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

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