Simple Way to Make Award-winning Lamb Shanks sous vide with rosemary, sage and thyme butter

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The ingredients needed to prepare Lamb Shanks sous vide with rosemary, sage and thyme butter :

• Provide 6 each of sprigs fresh rosemary.
• Provide 1/2 cup of cold butter.
• Take 15 each of fresh sage leaves.
• Use 2 each of sprigs fresh thyme, leaves picked.
• Prepare 1 of sea salt.
• You need 1 of fresh ground black pepper.
• Use 4 each of quality lamb shanks, crown or French-trimmed.
• Use 12 each of garlic cloves, unpeeled.
• Take 2 each of large carrots, peeled and finely sliced.
• Get 1 each of onion, peeled and finely sliced.
• Use 1 each of leek, washed halved and finely sliced.
• Provide 1 of olive oil.
• Take 1 of foil.

Instructions to make Lamb Shanks sous vide with rosemary, sage and thyme butter :

• Set the circulator to 66 C / 150.8 F
• 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.
• 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.
• 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.
• Next divide the garlic and vegetables between the four shanks.
• Rub the lamb shanks with olive oil and season with salt and pepper.
• Place one shank in a sous-vide pouch with a portion of vegetables, a sprig of rosemary and a few sage leaves.
• Vacuum seal.
• Repeat with the other 3 shanks.
• Cook all shanks at 66 C / 150.8 F for 16 hours
• Serve immediately with your favorite side. I like green vegetables

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