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Sous Vide Lamb Shank

Lamb shanks seasoned with salt, pepper, optional pink curing salt and rosemary, cooked sous vide and then smoked.

lambsous videsmokedmain course
One of 2 versions of Lamb Shank
Illustration of Sous Vide Lamb Shank
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Ingredients

  • 2 lamb shanks
  • 1/2 oz Salt
  • 1/2 oz Pepper
  • 1/3 tsp pink curing salt #1, optional but creates the pink smoke ring that people like to see
  • 2 sprigs rosemary

Steps

1Season and bag the lamb

  1. Add 1/2 oz salt.
  2. Add 1/2 oz pepper.
  3. Add 1/3 tsp pink curing salt #1.
  4. Mix the salts and pepper together.
  5. Apply the salt mixture to the 2 lamb shanks.
  6. Place 2 sprigs of rosemary in the bag, one per shank.

2Sous vide and cool

  1. Sous vide for 48 hours at 143 deg.
  2. Let cool or use an ice bath to reduce the temperature.

3Smoke

  1. Smoke for 1.5 hours at 225 deg.

Lamb Shank: 2 versions

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  1. 1
    Lamb Shank
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  2. 2
    Sous Vide Lamb ShankThis one
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