Sous Vide Lamb Shank

Sorry for the long delay in a post. We have been seriously understaffed at work which has resulted in me having to work 6 days a week. As you know this is not the first time this has happened, it has been several times since I have moved back to Portland. While this is not a bad thing paycheck wise, it does have some serious downsides. One is the fact that I don’t have a lot of extra time to play around with food and write up posts about it. But here we go. Time to let you in on my amazing sous vide lamb shank!
However I was lucky enough to get my hands on a lamb shank. This was for a special we were running at work. I seasoned it with some salt and pepper and then sealed it with some carrots, celery, onions, panchetta and then added a little red wine and olive oil.
Once I had it sealed up I placed it in a water bath set at 143.5 F and let it cook for about 72 hours. I was originally going to only cook it for 48 hours but due to my crazy work schedule I wasn’t able to get to it at that time so I let it go longer.
Once I pulled it out of the bag I set it aside and took all of the juice from the bag and strained it into a pan and put it on the heat to reduce to a nice sauce. Once the sauce was about ready I tossed the shank into the fryer to crisp up the outside just a little bit. While the shank was in the fryer I had the sauce in a pan reducing. Once it had reduced by about half I turned off the heat and tossed in a nice big knob of butter and swirled it in to the sauce. This added a nice richness and a beautiful gloss to it.

I pulled the shank out of the fryer and put it on a plate and then poured the sauce over the top of it and onto the plate. It looked fantastic and it tasted even better. With the wine in the sauce it came out nice with complex and deep flavors. It was more than I could have imagined.

Finished Lamb with sauce

Finished Lamb with sauce

After I tasted it, I went ahead and put the plate up in the window for the rest of the staff to taste. Lets just say it didn’t last long at all. As you can see by the picture it was pretty much picked clean.

Picked Clean Lamb

Picked Clean Lamb

It was really interesting how the meat transformed during the cooking process. It stayed super moist and delicious and instead of binding the meat fibers together they stayed nice and stringy. I really liked how it turned out while others didn’t really care for the texture. I want to try doing this again and sticking to my original plan of 48 hours to see what the difference in texture is.

Either way I am super happy with the final result and have written this one down for my cookbook that is in the works.

Now that I have sous vide lamb shank I think it might be time to try this with other types of shanks. Or maybe some other crazy ingredients that one would not traditionally see sous vide.

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