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Categories:
rosemary cold butter sage thyme salt ground black pepper lamb shanks garlic carrots onion olive oil foil
Viewed: 10 - Published at: 4 years agoIngredients
- 6 each sprigs fresh rosemary
- 1/2 cup cold butter
- 15 each fresh sage leaves
- 2 each sprigs fresh thyme, leaves picked
- 1 sea salt
- 1 fresh ground black pepper
- 4 each quality lamb shanks, crown or French-trimmed
- 12 each garlic cloves, unpeeled
- 2 each large carrots, peeled and finely sliced
- 1 each onion, peeled and finely sliced
- 1 each leek, washed halved and finely sliced
- 1 olive oil
- 1 foil
Method
- Set the circulator to 66 C / 150.8 F
- 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.
- 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.
- 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.
- Next divide the garlic and vegetables between the four shanks.
- Rub the lamb shanks with olive oil and season with salt and pepper.
- Place one shank in a sous-vide pouch with a portion of vegetables, a sprig of rosemary and a few sage leaves.
- Vacuum seal.
- Repeat with the other 3 shanks.
- Cook all shanks at 66 C / 150.8 F for 16 hours
- Serve immediately with your favorite side.
- I like green vegetables
