Lamb Shanks

Sear shanks after the bath while they’re still hot to avoid tearing the meat from the bone.

Deglaze the searing pan with the bag juices plus red wine for a quick sauce.

Tie each shank with butcher’s twine before cooking to keep the meat snug to the bone.

Remove the shank bone while the meat is hot; once it cools, collagen makes it sticky.

Skim fat from the cooking liquid before reducing it into sauce.

Spread shredded lamb on a sheet pan before broiling to get crunchy bits evenly.