Ingredients
- •4 lamb shanks (about 1 lb each), trimmed
- •2 tsp kosher salt
- •1 tsp freshly cracked black pepper
- •1 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- •1 cup canned crushed San Marzano tomatoes
- •6 cloves garlic, smashed
- •2 sprigs fresh rosemary
- •4 sprigs fresh thyme
- •1 bay leaf
- •1 tbsp tomato paste
- •2 strips lemon peel
- •For gremolata:
- •½ cup flat-leaf parsley, finely chopped
- •2 cloves garlic, minced
- •1 tbsp lemon zest
- •For serving:
- •Creamy parmesan polenta
- •Reduced bag juices
Instructions
Pat lamb shanks dry and season generously with kosher salt and pepper on all sides.
In a small saucepan, combine white wine, crushed tomatoes, smashed garlic, rosemary, thyme, bay leaf, and tomato paste.
Bring to a simmer over medium heat for 5 min, then remove from heat and let cool to room temperature (food safety).
Tie each shank with butcher's twine to keep meat snug to the bone.
Place shanks in vacuum-seal bags (one per bag works best for even cooking).
Divide cooled braising liquid and lemon peel between bags.
Vacuum seal or use water displacement method to remove air.
Preheat sous vide bath to 172°F (78°C).
Submerge bags and cook for 24 h, ensuring shanks stay fully covered.
Make gremolata by combining parsley, minced garlic, and lemon zest in a small bowl. Set aside.
When cook time is complete, remove bags and pour contents into a fine mesh strainer over a saucepan.
Reserve shanks on a plate, tented with foil. Discard solids from the liquid.
Skim fat from the strained liquid, then bring to a hard boil over high heat.
Reduce by half until thickened and glossy, about 10 min.
Remove twine from shanks and pat dry.
Heat a heavy skillet over high heat with a slick of oil. Sear shanks 30–45 sec per side until burnished.
Spoon polenta into wide bowls, nestle a shank into each, and ladle reduced sauce over the top.
Shower with gremolata and serve immediately.
Notes
- •Cool the braising liquid completely before bagging to maintain food safety
- •One shank per bag prevents the meat from steaming itself and tearing
- •The gremolata is non-negotiable—it cuts through the richness
- •Reduced sauce can be made up to 2 h ahead and gently rewarmed