Place the bag in the water bath and leave to cook for 16 hours. And thats where they stay for a very long time.

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Place the meat in a sous vide bag.

Sous vide lamb shank. Once the vinegar reduction cools drizzle it into the bag. Vacuum seal the shanks. 14 cup mustard Both Dijon and yellow work well Liberally season every side of each shank with kosher saltit should be coated but not cakedand place them in a vacuum sous-vide or double.

This is messy work but worth it. Traditionally you would braise lamb shanks for 3 or 4 hours but in this recipe I am making. Sous vide process the packages initially for 36 hours.

Arrange the shanks on parchment. Preheat a water bath to 152F 667C. Lightly salt and pepper the lamb shanks then coat with the spices.

Toss the lamb and some rosemary and garlic or the seasonings of your choice into a sous vide bag. Our sous vide under a vacuum in French method places the seasoned lamb shanks in a sealed bag before immersing them in a bath of water kept carefully at a temperature of approximately 600C. Mix together the spices in a bowl.

Make sure the hole in the bone is facing up. Rub them with the fennel and caraway then season with salt and pepper. Lamb shanks need to be cooked long and slow to make them tender.

When the time is up remove the shanks from the water bath and place in a roasting dish. The marinade has a lovely colour and the flavours work really well with the lamb. Preheat your sous vide bath to 140 F60 C.

Spice and season the shanks. Slide the shanks into a vacuum bag add a dash of oil and a sprig of rosemary then seal. Sprinkle the lamb shanks with a generous pinch of salt and pepper.

5 Cook for 24 hours. Preheat the water bath to a temperature of 66⁰C. Vacuum seal the individual lamb shanks in heat rated plastic bags.

Place the bag into a water bath at 60º celsius 140º Fahrenheit for 48 hours. Brown the lamb shanks on a frying pan.

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