Lamb Shanks sous vide with rosemary, sage and thyme

Name: Lamb Shanks sous vide with rosemary, sage and thyme butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.
4
You want to create a hole big enough to put your finger in, making a sort of pocket.
5
Do this to all the shanks and divide the flavored butter between them, pushing it into the pockets.
6
This will give a wonderful flavor to the heart of the shanks.
7
Next divide the garlic and vegetables between the four shanks.
8
Rub the lamb shanks with olive oil and season with salt and pepper.
9
Place one shank in a sous-vide pouch with a portion of vegetables, a sprig of rosemary and a few sage leaves.
10
Vacuum seal.
11
Repeat with the other 3 shanks.
12
Cook all shanks at 66 C / 150.8 F for 16 hours
13
Serve immediately with your favorite side.
14
I like green vegetables

1672

kcal

Calories

102

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 each sprigs fresh rosemary, 1/2 cup cold butter, 15 each fresh sage leaves, 2 each sprigs fresh thyme, leaves picked, and more.

Yes, Lamb Shanks sous vide with rosemary, sage and thyme butter falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Shanks sous vide with rosemary, sage and thyme butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions