Incredibly tender, fall-off-the-bone lamb shanks made easy with a hands-off sous vide cooking method to transform the tough cut into absolute meltingly tender perfection.
Buy one shank per person for serving. Although they look big, after they cook there isn't too much meat on each shank.
For additional flavor, we recommend using a grill instead of the broiler. Drop the lamb shanks right over hot coals and char quickly on all sides for added wood smoke flavor and texture.
Use a vacuum sealer to remove excess air before cooking sous vide. If you don't have a vacuum sealer machine, grab a ziplock bag, place the lamb shanks inside, close the bag, leaving only an inch of space open for air, and submerge the bag until the water pushes the air out of the bag. Seal the bag and use it or your sous vide method.
Make sure you have enough water in your sous vide container to submerge the plastic bag. A water level that is too low can cause inconsistent cooking.