Sous Vide Balsamic Lamb Shanks Recipe

Name: Sous Vide Balsamic Lamb Shanks Recipe
Prep time: 17 min
Cook time: 48 h
Total time: 48 h
Cuisine: American
Ingredients: 2 lamb shanks; 3 teaspoons balsamic vinegar; 2 sprigs rosemary; 2 cloves garlic; 2 twists black pepper; 1 1/2 teaspoons cornstarch; 1 1/2 tablespoons water

More Recipes • ISVA Sous Vide Recipe Collection Recipes • Sous Vide Lamb Shank Recipes Click here to get great sous vide content via email

This post may contain affiliate links. Read more.

Written by Conor Bofin, Conor B Ltd. and Food Blogger

This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

From the ISVA Editors

Compared to the traditional preparation, these sous vide lamb shanks come out a juicy medium doneness instead of the more classic braise-like and fall apart texture. It results in a unique preparation that tenderizes the shanks without overcooking them.

Turning the juices in to a simple gravy after the sous vide process ensure that any juices that did escape are still kept with the final dish!

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

Sous Vide Balsamic Lamb Shanks Recipe

Published: October 19, 2021
By Conor Bofin, Conor B Ltd. and Food Blogger
Total Time: 48 hours
Cooks: 144°F (62.2°C) for 48 hours

Ingredients for Sous Vide Balsamic Lamb Shanks

For the Lamb Shanks
2 lamb shanks
3 teaspoons balsamic vinegar
2 sprigs rosemary
2 cloves garlic
2 twists black pepper
To Assemble
1 1/2 teaspoons cornstarch
1 1/2 tablespoons water

Cooking Instructions for Sous Vide Balsamic Lamb Shanks

For the Lamb Shanks

To vacuum seal the ingredients, we need to make the balsamic a bit more viscous. I achieved this by putting it in the freezer for a few hours. It didn't freeze but did get a fair deal more sticky and viscous.

Place the ingredients into the vacuum bag and close the vacuum sealer over the open end. Hang the bag over the side of the work surface. Turn on the vacuum. The bag should seal before the thickened balsamic gets sucked to the sealing element. It's a good trick and it works.

Place the bag in the sous vide for 48 hours at 144°F (62.2°C).

To Assemble

Brown them off in a very hot oven for about 10 minutes. Save the bag juices.

Add bag juices to a saucepan and mix in a slurry of about a teaspoon and a half of cornstarch and a tablespoon and a half of water. Keep the garlic in there for more flavour too.

Taste and season as you see fit. This will make a delicious gravy. When it is thickened and seasoned, it is ready to serve.

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

Like this?
Have questions or comments about it?
Let me know in the article comments below or on Facebook!

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.

Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Want to Level Up Your Sous Vide Game?

My FREE email course will help you make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing...and impress your friends and family.

Anova precision circulator sous vide square

Sous Vide Balsamic Lamb Shanks Recipe

From the ISVA Editors

Sous Vide Balsamic Lamb Shanks Recipe

Ingredients for Sous Vide Balsamic Lamb Shanks

For the Lamb Shanks

To Assemble

Cooking Instructions for Sous Vide Balsamic Lamb Shanks

For the Lamb Shanks

To Assemble

Related Amazing Food Made Easy Articles

Want to Level Up Your Sous Vide Game?

Cookie Consent