Lamb Shank


400g - balsamic vinegar
40g - tomato paste
1 - lamb hind shank, about 700 g
- salt, as needed
- black pepper, coarsely ground, as needed
5 - rosemary, fresh sprigs
5 - garlic, cloves

my sous-vide cooker
large pot
vacuum sealable bag
(or zipper lock bag)
about 24 hours 4 servings



Heat My Sous-Vide to 167°F/75°C

Reduce vinegar and tomato paste
Warm a saucepan over medium-high heat
Add tomato paste and vinegar, reduce until a thick sauce is reached
Remove from heat and let cool

Season and bag
Season the shank with salt and pepper generously
Place shanks along with rosemary, garlic, and any other seasonings you like into the bag
Drizzle vinegar reduction into the bag when cool and seal

Cook for 24 hours
Lower bag into the water
Clip bag onto side of pot
Cover the pot

Strain and reduce
Move cooked shanks to a plate and strain remaining sauce with a fine-mesh sieve into a saucepan
Return pan to stove and simmer over medium-high heat until desired thickness is reached