Lamb Shanks

Lamb shanks are the most dramatic-looking braised cut and sous vide delivers restaurant-quality results. At 170°–175°F for 18–24 h the collagen converts completely, leaving meat that slides off the bone.

Cook one shank per bag for the best results. Shanks in the same bag press against each other and cook unevenly at the contact points.

Tie each shank with butcher's twine before cooking. This keeps the meat snug to the bone and prevents it from falling apart prematurely during the bath.

Reduce the bag juices into a concentrated sauce. Lamb shank liquid is already deeply flavored from the collagen and aromatics - a 5-minute reduction turns it into a glossy, restaurant-quality jus.

Anti-tip: do not sear shanks before bagging. The long cook washes away the pre-sear crust. Sear AFTER the bath while the shank is still hot for a fresh, burnished exterior.

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.