Prep Time: 20 minutes
Cooking Time: 12 hours
4 lamb shanks
2 carrots, peeled and chopped
2 celery stalks, chopped
1 onion, chopped
4 cloves garlic, minced
1 cup beef broth
1/4 cup balsamic vinegar
1/4 cup honey
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 bay leaf
Salt and pepper to taste
Preheat your sous vide machine to 160°F (71°C).
Season the lamb shanks generously with salt and pepper.
Divide the chopped vegetables evenly into 4 vacuum-sealed bags. Each bag should have a seasoned lamb shank added on top of the veggies.
Whisk beef broth, balsamic vinegar, honey, minced garlic, and herbs in a separate bowl. Into each bag, equally distribute the mixture. Using a vacuum sealer, seal the bags.
The sealed bags should be placed in the hot water bath and cooked for 12 hours.
Remove the bags from the water bath after 12 hours, then carefully remove the lamb shanks.
Heat a grill or a broiler to high. The lamb shanks should be placed on a grill or broiler pan and cooked for 3–4 minutes on each side, or until a good crust has developed. In the meantime, transfer the remaining contents of the vacuum-sealed bags to a saucepan and cook over high heat until boiling.
Turn down the heat and boil the sauce for a while until it thickens.
With the veggies and the sweet sauce, serve the lamb shanks hot.
Enjoy your succulent sous vide-cooked lamb shank with vegetables and sweet sauce!