Sous Vide Lamb Shank
By Paul D. Brown · US & Metric Measurements · Ready in 24 hr
Sous Vide Lamb Shank cooks 2 lamb shanks, garlic, 2 sprigs fresh rosemary at 155°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 24 hours with only 15 minutes of hands-on prep.
Ingredients (6)
Tap an ingredient to check it off while you shop or cook.
Helpful tools for making Sous Vide Lamb Shank:
- → Sous Vide Precision Cooker (Immersion Circulator)
- → Automatic Food Vacuum Sealer Machine
- → 12-Qt Sous Vide Container with Fitted Lid & Rack
- → 12-Inch Pre-Seasoned Cast Iron Skillet (For Searing)
- → Heavy-Duty BPA-Free Vacuum Sealer Bag Rolls
As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Pat Sous Vide Lamb Shank completely dry with paper towels after removing it from the bag so the sear browns in 45–60 seconds per side without steaming.
- ✓Keep the bag fully submerged in the 155°F water bath with a clip or rack so warm water circulates evenly around every side.
- ✓For cooks longer than 2 hours, cover the container with a fitted lid or ping-pong balls to prevent evaporation and maintain steady temperature.
🧊 Storage, Freezing & Safe Reheating
If meal-prepping, chill the unopened vacuum bag in an ice bath (half ice, half cold water) for 30 minutes, then refrigerate at 40°F or below for up to 4 days or freeze for up to 3 months. Rewarm in a 130°F water bath before searing.
Frequently Asked Questions
Can I use a zip-top freezer bag instead of a vacuum sealer for Sous Vide Lamb Shank?
Yes. Use heavy-duty BPA-free freezer bags and the water-displacement method: slowly lower the bag into the water bath with the top corner open so water pushes the air out, then seal the zipper just above the waterline.
What happens if Sous Vide Lamb Shank stays in the sous vide bath 30 minutes longer?
Because the water bath never exceeds the target temperature (155°F), an extra 20–30 minutes will not overcook most dishes—just avoid leaving delicate fish or eggs in the bath far past the recommended time, as their texture can soften.
📖 More Recipes from Sous Vide Cookbook for Beginners
Adapted from Sous Vide Cookbook for Beginners by Paul D. Brown. Explore all 150 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Paul D. Brown
Adapted from Sous Vide Cookbook for Beginners and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
More Sous Vide Cookbook for Beginners Recipes You Might Like
Sous Vide Lamb Chops
Sous Vide Lamb Chops cooks 4 lamb chops, garlic, 2 sprigs fresh rosemary at 135°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.5 hours with only 15 minutes of hands-on prep.
Sous Vide Lamb Shoulder
Sous Vide Lamb Shoulder cooks lamb shoulder, garlic, fresh rosemary at 155°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 24 hours with only 15 minutes of hands-on prep.
Sous Vide Lamb Rack
Sous Vide Lamb Rack cooks 1 lamb rack, olive oil, garlic at 135°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2 hours with only 15 minutes of hands-on prep.
Sous Vide Lamb Meatballs
Sous Vide Lamb Meatballs cooks ground lamb, breadcrumbs, grated parmesan cheese at 149°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.5 hours with only 15 minutes of hands-on prep.
Sous Vide Avocado Toast
Sous Vide Avocado Toast cooks 1 ripe avocado, lemon juice, salt and pepper in a temperature-controlled water bath for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.8 hours with only 15 minutes of hands-on prep.
Sous Vide Smoked Salmon Bagel
Sous Vide Smoked Salmon Bagel cooks 2 bagels, smoked salmon, cream cheese at 122°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 35 minutes with only 15 minutes of hands-on prep.