A staple of gastropub menus, lamb shank is becoming increasingly popular with home cooks. Traditionally, this cut is braised but, for a reliable method that always produces tender results, try cooking lamb shanks sous vide. In this innovative method, the lamb is slow-cooked at a very low temperature, ensuring a tender and juicy result.
- Preheat the water bath to a temperature of 66⁰C.
- Sprinkle the lamb shanks with a generous pinch of salt and pepper.
- Slide the shanks into a vacuum bag, add a dash of oil and a sprig of rosemary, then seal.
- Place the bag in the water bath and leave to cook for 16 hours.
- Take the cooked meat out of the vacuum bag and, using kitchen paper, remove any excess moisture.
- Heat 1 tbsp of oil in a large frying pan. When the pan is really hot, add the lamb shanks and fry, turning regularly, until browned on all sides.
Different herbs and aromatics can be added to the vacuum bag to enhance the flavour of the lamb shanks. Thyme, tarragon and garlic would all work well, as would traditional Moroccan flavourings, such as ras el hanout and toasted cumin seeds.
You could also flavour the meat by replacing the oil in the vacuum bag with another liquid. A mixture of reduced red wine and beef or veal stock would give a particularly rich and indulgent result.
Served simply with creamy mashed potato and rich sauce, lamb shanks make perfect winter comfort food. You might like to try Martin Wishart’s Lamb shanks with tomato and rosemary or, if you fancy a dish with a bit of zing, make Anna Hansen’s Welsh Lamb shank with soft polenta and Persian lime pesto.
Recipe courtesy of www.greatbritishchefs.com