Overview
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.
Core Time & Temperature
| 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.
Food Safety Notes
Cooking time depends on thickness, not weight. Measure at the thickest part. Follow safe cooking practices and USDA guidelines for internal temperatures.
See our food safety guide.
Texture Profiles
- 170°–175°FBraise-Style
- Classic braised texture—falls off the bone but slices when chilled.
- 180°–185°FFall-Apart
- Maximum breakdown for shredding into ragu or tacos.
Prep & Bagging
- Season with salt and desired spices
- Add aromatics if desired (garlic, herbs, citrus)
- Vacuum seal or use zip-top bag with water displacement method
- Ensure food is fully submerged during cooking
Finishing & Searing
- Remove from bag and pat completely dry with paper towels
- Optional: chill briefly in freezer (5–10 min) to prevent overcooking during sear
- Heat pan over high heat until smoking
- Add high smoke-point oil
- Sear 45–60 sec per side without moving
- Rest briefly before serving