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

You can cook Lamb Shanks sous vide with rosemary, sage and thyme butter using 13 ingredients and 11 steps. Here is how you cook that.

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

1. You need 6 each of sprigs fresh rosemary.
2. You need 1/2 cup of cold butter.
3. It's 15 each of fresh sage leaves.
4. You need 2 each of sprigs fresh thyme, leaves picked.
5. Prepare 1 of sea salt.
6. It's 1 of fresh ground black pepper.
7. You need 4 each of quality lamb shanks, crown or French-trimmed.
8. You need 12 each of garlic cloves, unpeeled.
9. Prepare 2 each of large carrots, peeled and finely sliced.
10. You need 1 each of onion, peeled and finely sliced.
11. Prepare 1 each of leek, washed halved and finely sliced.
12. It's 1 of olive oil.
13. You need 1 of foil.

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

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.