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

Hello everybody, it is me again, Bethany, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, lamb shanks sous vide with rosemary, sage and thyme butter. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Lamb Shanks sous vide with rosemary, sage and thyme butter is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Lamb Shanks sous vide with rosemary, sage and thyme butter is something which I have loved my entire life.

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

The ingredients needed to make Lamb Shanks sous vide with rosemary, sage and thyme butter:
  1. Make ready 6 each sprigs fresh rosemary
  2. Take 1/2 cup cold butter
  3. Prepare 15 each fresh sage leaves
  4. Get 2 each sprigs fresh thyme, leaves picked
  5. Make ready 1 sea salt
  6. Prepare 1 fresh ground black pepper
  7. Get 4 each quality lamb shanks, crown or French-trimmed
  8. Prepare 12 each garlic cloves, unpeeled
  9. Get 2 each large carrots, peeled and finely sliced
  10. Take 1 each onion, peeled and finely sliced
  11. Make ready 1 each leek, washed halved and finely sliced
  12. Get 1 olive oil
  13. Get 1 foil
Step by Step 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’s going to wrap it up with this exceptional food lamb shanks sous vide with rosemary, sage and thyme butter recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope this page becomes “the place to be” when it comes to lamb shanks sous vide with rosemary, sage and thyme butter cooking. Go on get cooking!