Braised Lamb Shank, Sous Vide Style

Slow roasted in gravy, these lamb shanks are sure to be savory cooked sous vide style.


1 lamb shank 
1/4 t. (1.2 ml.) chopped garlic 
1/8 C. (29.5 ml.) diced carrots 
1/8 C. (29.5 ml.) diced onion 
1/8 C. (29.5 ml.) diced celery 
1/8 C. (29.5 ml.) diced tomatoes, skinned and seeded 
1/8 C. (29.5 ml.) red wine, heated to cook off the alcohol 
1/4 C. (59 ml.) lamb demi 
1/4 t. (1.2 ml.) herbs de province 
Kosher salt and ground black pepper to taste


Place all ingredients in a bag and vacuum seal. Steam in the Combi oven at 190 degrees F. (88 degrees C.) for 3 hours or until tender.

Serve on horseradish mashed potatoes, with fresh grilled asparagus and the sauce the shank cooked in.

Braised Lamb Shank Recipe
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