SOUS VIDE LAMB SHANKS

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Sous Vide Lamb Shanks are slow cooked for 48 hours until tender and juicy, with warming spices, preserved lemons and pomegranate molasses.

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Why This Recipe Works

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Ingredients

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Heat a sous vide water bath to 145F degrees. Rub the salt all over the lamb shanks.

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Combine the lamb with remaining ingredients (except mint and 3 tablespoons reserved pomegranate molasses) in a vacuum seal bag and seal.

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Cook for 48 hours. Remove lamb from bag and pour the bag juice in a saucepan.

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Simmer the bag juice for 3-5 minutes, skimming it if needed.

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Get the full Instructions here!

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More to eat. more places to travel. more recipes to cook.

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SOUS VIDE LAMB SHANKS