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First time. 24 hour dry brine - Boneless Lamb Shank. 8hrs @ 131 - swipe for end results
In Sous Vide

First time. 24 hour dry brine – Boneless Lamb Shank. 8hrs @ 131 – swipe for end results

-First time cooking lamb
– Didn’t have butchers twine till next day after dry brine so i used the netting lol
-Dry rub (next day before sous vide) with SnP, 5 spice and curry powder
-sous vide with garlic, rosemary, thyme 8 hours @131
– Seared on stainless, don’t have a grill yet and my cast iron wasn’t big enough
– Served with mash, caramelized rainbow carrots and mint cilantro chimmichurri

by homerwork123

7 Comments

  1. teddyone

    Hell yeah, literally just did the exact same thing but for just over 3 hours. I thought the 131 was perfect.

  2. Bbwlover11119

    I think it looks great!! Might have to try this.

  3. Bbwlover11119

    I think it looks great!! Might have to try this.

  4. bobak41

    Exactly how I do it. Probably my favorite thing to sous vide too. Great job!

  6. Specific_Push

    Is that a shank, or an upper leg/thigh?
    It looks way too meaty to be shank.

    But great looking final result

  7. Professional-Sock-66

    Looks terrific. If you find lamb shanks and they are on sale. SV is by far best way to prepare it.

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