Lamb
Fall-off-the-bone shanks braised in red wine, rosemary, and tomato for rustic Italian meals.
Last updated
Lamb shanks are collagen-rich, so they need time to become tender and luxurious. Sous vide gives you braise-style results without drying out, and it works beautifully with red wine, rosemary, and tomato flavors. This guide focuses on timing for fall-apart texture and finishing steps for glossy sauce and crisped edges.
Start here
170°–175°F
Classic braised texture—falls off the bone but slices when chilled.
For food safety, see our Food Safety Guide.
Temps & times
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Braise-Style | 170°–175°F | 18–24 h | 48 h |
| Fall-Apart | 180°–185°F | 24–30 h | 48 h |
Collagen breakdown drives cook time, not thickness. These times apply to any size cut.
Want the full breakdown? Open the complete guide.
🐑 Lamb Chops & Rack
Tender pink chops and elegant racks with Mediterranean herbs, garlic, and mint finishing touches.
🍖 Lamb Leg
Tender, flavorful lamb leg with Mediterranean herbs - perfect for Greek and Middle Eastern feasts.
🥙 Lamb Shoulder
Rich, pull-apart lamb for Greek gyros, Moroccan tagines, or Middle Eastern shawarma platters.
Need the full directory? Browse all guides.