Prepare Glazed Sous Vide Lamb Shanks Using Just Four Ingredients
Eating meat off the bones is somewhat sensual and extremely enjoyable. I don’t know if you want vibes like this at your table on Easter Sunday (or any meal), but if you want, this shank of lamb is just the ticket.
Like many other cuts with a lot of connective tissue, the lower leg of the lamb does a lot of work in its life, so it requires very slow and very slow cooking. Obviously, this makes it a good candidate for sous vide cooking, especially considering how safe and stress-free the process is. (Unlike other methods, the chance of lamb drying out or overcooking is almost 0%.)
Cooking time is a full 24 hours, but you only need about 15 minutes of active time and four ingredients from your kitchen. Aside from salt and lamb, all you need is mustard and jam , which you lovingly mix with the packaged juice – sorry, I don’t know what else to call them – to make a sweet and tart frosting.
If you are unfamiliar with making tougher cuts this way, you will be shocked at how tender the meat will be and how easily it separates from the bones. To be honest, I cooked a lot of meat according to the sous vide principle, and I was even taken aback. You may also be shocked at how well mustard and jam work together and how quickly the entire drumstick disappears. Don’t worry, this should come as a surprise. (Bonus: This recipe makes the bone marrow in the bone super-oily, so be sure to scoop it out.) To make this juicy, centerpiece-worthy lamb masterpiece, you’ll need:
- 2 lamb shanks
- Kosher Salt
- 1/2 cup of your favorite jam (I love cherries).
- 1/4 cup mustard (Dijon and yellow mustard works well)
Season each side of each leg liberally with kosher salt – it should be covered but not caked – and place them in a vacuum, sous vide, or double freezer bag (just place one freezer bag in the other). Seal with vacuum sealant or remove excess air by immersion in water, then leave the rods in the bath at 170 ℉ for 24 hours.
After the cooking time has elapsed, remove the bag from the tub, place the cuttings in an oven-safe dish and pour the juices through a sieve into a saucepan along with jam and mustard. Whisk to combine, then heat over medium to high heat until simmering. Let shrink until thick enough to cover the back of a spoon, then brush over the lamb. Place the lamb under the broiler for a few minutes until the frosting begins to bubble and caramelize, then brush with more frosting. Serve with the rest of the meal, resisting the urge to eat it, bone in hand, standing over the sink like a very sophisticated lady (which I did, because living alone has its advantages).