Prep Time: 20 minutes
Cooking Time: 8 hours
4 lamb shanks
1/2 cup honey
1/4 cup Dijon mustard
1/4 cup whole-grain mustard
2 cloves garlic, minced
2 sprigs fresh rosemary
2 sprigs fresh thyme
Salt and pepper to taste
Preheat your sous vide machine to 160°F (71°C).
Season the lamb shanks generously with salt and pepper. In a small bowl, whisk together the honey, Dijon mustard, whole-grain mustard, white wine vinegar, minced garlic, and herbs. Place each seasoned lamb shank in a vacuum-sealed bag.
Pour the honey-mustard mixture over the lamb shanks, making sure they are evenly coated. Seal the bags using a vacuum sealer.
The sealed bags should be placed in the hot water bath and cooked for eight hours.
After eight hours, take the bags out of the water bath and delicately 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 mustard sauce, serve the lamb shanks hot.
Enjoy your excellent sous vide-prepared sweet lamb with mustard sauce!