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Sous Vide Lamb Shanks are slow cooked for 48 hours with warming spices, preserved lemons and pomegranate molasses. They’re tender and juicy with gourmet flavors that make them perfect for date night or special occasions!
The sous vide has definitely become my go-to way to prepare lamb! Cooking lamb slowly in a heated water bath results in moist, rich and succulent lamb. You never have to worry about it being tough or drying out.
This sous vide rack of lamb is an impressive roast for dinner parties, and so are these sous vide lamb chops with mint chimichurri. And, if you’re looking to save money with a more economical option, this sous vide lamb shoulder recipe does not disappoint!
Lamb shanks might be my favorite cut of lamb! They’re inexpensive yet elegant. Plating lamb shanks on a bed of Instant Pot couscous or pillowy garlic mashed potatoes just makes the loveliest presentation!
I know 48 hours is a commitment of time, so if you want a quicker option, these Instant Pot lamb shanks (Mediterranean style) are delicious and fall-off-the-bone tender!
But, if you like to plan ahead and don’t mind waiting 48 hours to dig into these delicious lamb shanks, I highly recommend using the sous vide!
Jump to:
What are lamb shanks?
Lamb shanks are an inexpensive cut of lamb taken from the lower part of the lamb’s leg. As this is a well-exercised area of the lamb, it has a lot of connective tissue, making it tough but flavorful. In order to break down this connective tissue and bring out the flavor, lamb shanks are best suited to slow cooking methods.
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Why this recipe works
- Lamb shanks can be tough so they’re best cooked on a low temperature over a long period of time. That’s why they’re ideal for sous vide cooking. As the lamb cooks in a water bath for 48 hours, the connective tissue breaks down and the lamb becomes meltingly tender and juicy.
- Lamb shanks are a budget friendly cut of lamb, but they still make an elegant meal! They plate beautifully and have a rich flavor that makes them restaurant quality.
- It’s an easy recipe, you just need a little patience! As the lamb cooks in the sous vide water bath, it’s almost hands off. You’ll just need to check the water level occasionally and sear the shanks in a hot skillet before serving.
- The pomegranate molasses is easy to make (or you can buy it) and adds a unique and tangy Middle Eastern flavor to these lamb shanks.
Ingredients
Please refer to the recipe card below for a full list of ingredients and quantities.
You’ll need 2 whole lamb shanks with the bone-in for this recipe. I recommend bone-in as it offers the best flavor. If you use boneless, the shanks will cook faster so you’ll need to adjust the cooking time in the water bath.
The lamb is cooked with a mix of warm spices (cloves, allspice and cinnamon), garlic, preserved lemons and pomegranate molasses.
Preserved lemons have been pickled in their own juices along with salt. You can buy them at grocery stores or specialty stores, but you can also make preserved lemons. (It’s so easy!)
As for the pomegranate molasses, you can buy it, but I’ve included instructions in the recipe on how to make it. You only need pomegranate juice and lemon juice!
Lastly, lamb and mint are the perfect pair, so don’t forget some fresh sprigs of mint for serving!
Step by step instructions
Step 1: Heat a sous vide water bath to 145°F degrees.
Step 2: Rub the salt all over the lamb shanks. Combine the lamb with remaining ingredients (except mint and 3 tablespoons reserved pomegranate molasses) in a vacuum seal bag and seal.
Step 3: Cook for 48 hours. Remove lamb from bag and pour the bag juice in a saucepan.
Step 4: Simmer the bag juice for 3-5 minutes, skimming it if needed.
Step 5: Heat a skillet on medium high heat and add 1 tablespoon avocado or coconut oil. Sear the lamb shanks for about 30 seconds on each side.
Steps 6: Serve over couscous drizzled with pomegranate molasses and sprinkled with fresh mint (or this incredible mint chimichurri).
How to make pomegranate molasses
All you need is 4 cups of pomegranate juice (pure 100% juice) and ½ cup of fresh lemon juice.
Combine and simmer on low heat for about 1 hour, or until the liquid coats the back of a spoon.
**It will continue to get thicker as it cools, so don't cook it too much.
Expert tips
- Over the 48 hours of cooking, the bag may start to fill with air and float. Just open the bag, release the air and seal it again.
- For safe and even cooking, the bag should be fully submerged in the water bath. To help prevent floating, you can weigh the bag down with something heavy like a sous vide weights.
- Since the lamb is cooking for 48 hours, you’ll need to check the water level occasionally. If it looks like it’s evaporating, just add more water. Or cover the water bath with a lid or foil to help prevent evaporation.
- To get the best sear, make sure the skillet is hot and pat the lamb shanks dry with paper towels after they come out of the water bath.
- When reverse searing the lamb, only do so for about 30 seconds per side. Any longer and it may overcook and dry out.
Serving options
- You’ll love these lamb shanks served with Israeli couscous, Instant Pot jasmine rice, orzo or polenta.
- Mashed potatoes are also a delicious option like these sous vide mashed potatoes, truffle mashed potatoes or savory mashed sweet potatoes.
- How about some carrots? These air fryer carrots, sous vide carrots or Instant Pot carrots would all be amazing with this lamb.
- Or change up your side dishes with this air fryer cauliflower, honey roasted parsnips or Instant Pot broccoli.
Common questions
For fall-off-the-bone and tender lamb shanks, I recommend setting the temperature of your sous vide water bath to 145F degrees.
At a low temperature of 145F degrees, it will take about 48 hours for the lamb shanks to cook. A long cooking time is required to break down the connective tissue and tenderize this tough cut of lamb.
While the lamb will be fully cooked when it comes out of the water bath, giving them a quick sear in a hot skillet adds flavor and color to the exterior of the shanks.
Yes, you can sous vide lamb shanks from frozen. There’s no need to add more cooking time as the shanks are already cooking for 48 hours in the water bath.
One shank will serve about 1-2 people. It depends on their size. If they’re small, I usually allot one shank per person, but if they’re large, I’ll divide it between two people.
More popular sous vide recipes
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Recipe
Sous Vide Lamb Shanks
Ingredients
- 2 whole lamb shanks bone-in
- 1 tablespoon salt
- ¼ teaspoon black pepper
- 2 garlic cloves smashed
- 2 preserved lemons rinsed with pulp removed
- ½ teaspoon ground cinnamon
- ½ teaspoon allspice cracked
- 3 whole cloves
- 1 tablespoon pomegranate molasses plus 3 more for serving
- 3 tablespoons fresh chopped mint
Instructions
- Heat a sous vide water bath to 145F degrees.
- Rub the salt all over the lamb shanks.
- Combine the lamb with remaining ingredients (except mint and 3 tablespoons reserved pomegranate molasses) in a vacuum seal bag and seal.
- Cook for 48 hours. Remove lamb from bag and pour the bag juice in a saucepan.
- Simmer the bag juice for 3-5 minutes, skimming it if needed.
- Heat a skillet on medium high heat and add 1 tablespoon avocado or coconut oil. Sear the lamb shanks for about 30 seconds per side.
- Serve over couscous drizzled with pomegranate molasses and sprinkled with fresh mint.
Pomegranate molasses:
- In a saucepan, combine 4 cups pomegranate juice (pure 100% juice) and ½ cup fresh lemon juice.
- Simmer on low heat for about 1 hour, or until the liquid coats the back of a spoon. (It will continue to get thicker as it cools, so don't cook too much).
Expert Tips:
- When sealing the lamb shanks in the bag, make sure air is properly removed from the bag so bacteria doesn’t get in.
- Over the 48 hours of cooking, the bag may start to fill with air and float. Just open the bag, release the air and seal it again.
- For safe and even cooking, the bag should be fully submerged in the water bath. To help prevent floating, you can weigh the bag down with something heavy like a sous vide sinker weight.
- Since the lamb is cooking for 48 hours, you’ll need to check the water level occasionally. If it looks like it’s evaporating, just add more water. Or cover the water bath with a lid or foil to help prevent evaporation.
- To get the best sear, make sure the skillet is hot and pat the lamb shanks dry with paper towels after they come out of the water bath.
- When reverse searing the lamb, only do so for about 30 seconds per side. Any longer and it may overcook and dry out.
Nutrition
Larry telford says
Can you use regular molasses
Danielle says
You can, but it will be a sweeter flavor as the pomegranate molasses is more tart than sweet.
Larry telford says
Thank you, I will try a little lemon juice also.
David Dimston says
Turned out very well, plated on a bed or quinoa the sauce drizzled over. It was a hit. Great thing about this recipe is you can play with it, I used a little vinegar instead of Meyer lemons (didn’t have any). One thing I did miss on was not using enough salt. Lamb “needs” salt to bring out the flavor, but still it was a hit.
Danielle says
I'm so glad you liked it!
Gina says
Lamb shanks are one of my favorite cuts of the meat. When they're cooked well and fall off the bone like this recipe, there's nothing better!
Danielle says
Agreed!
Cara says
I absolutely love lamb shanks, but have never had them sous vide before! Such a fantastic cooking method for this cut of meat!
Danielle says
They are perfect for sous vide!
Beth says
This is such a fantastic recipe! Nothing is better than tender lamb, and sous vide is just about the best way to make any meat tender.
Danielle says
Definitely!
Claudia1 Lamascolo says
great recipe tender meat melts in your mouth will make often!
Danielle says
For sure!
Kate says
Oh wow, when I'm organised to start thinking about dinner 48 hours in advance it really pays off! Sous vide is just such a brilliant way to cook these. Delicious!
Danielle says
It makes things so good!