Lamb Shanks sous vide with rosemary, sage and thyme butter
Lamb Shanks sous vide with rosemary, sage and thyme butter

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, lamb shanks sous vide with rosemary, sage and thyme butter. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Lamb Shanks sous vide with rosemary, sage and thyme butter is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Lamb Shanks sous vide with rosemary, sage and thyme butter is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook lamb shanks sous vide with rosemary, sage and thyme butter using 13 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Lamb Shanks sous vide with rosemary, sage and thyme butter:
  1. Take sprigs fresh rosemary
  2. Get cold butter
  3. Prepare fresh sage leaves
  4. Make ready sprigs fresh thyme, leaves picked
  5. Get sea salt
  6. Prepare fresh ground black pepper
  7. Get quality lamb shanks, crown or French-trimmed
  8. Take garlic cloves, unpeeled
  9. Prepare large carrots, peeled and finely sliced
  10. Prepare onion, peeled and finely sliced
  11. Prepare leek, washed halved and finely sliced
  12. Prepare olive oil
  13. Take foil
Instructions to make Lamb Shanks sous vide with rosemary, sage and thyme butter:
  1. Set the circulator to 66 C / 150.8 F
  2. Pick the leaves off 2 sprigs of rosemary, mix them with the butter, most of the sage and the thyme in a food processor and season with salt and pepper.
  3. Using a small knife, take one of the lamb shanks and cut between the meat and the bone from the base of the shank upwards. You want to create a hole big enough to put your finger in, making a sort of pocket.
  4. Do this to all the shanks and divide the flavored butter between them, pushing it into the pockets. This will give a wonderful flavor to the heart of the shanks.
  5. Next divide the garlic and vegetables between the four shanks.
  6. Rub the lamb shanks with olive oil and season with salt and pepper.
  7. Place one shank in a sous-vide pouch with a portion of vegetables, a sprig of rosemary and a few sage leaves.
  8. Vacuum seal.
  9. Repeat with the other 3 shanks.
  10. Cook all shanks at 66 C / 150.8 F for 16 hours
  11. Serve immediately with your favorite side. I like green vegetables

So that is going to wrap it up with this exceptional food lamb shanks sous vide with rosemary, sage and thyme butter recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!