Sous Vide Lamb Shanks | Stop Sous Vide Evaporation





The interactive transcript could not be loaded.


Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Jun 2, 2017

Lamb shanks need to be cooked long and slow to make them tender. Traditionally you would braise lamb shanks for 3 or 4 hours, but in this recipe I am making sous vide lamb shanks, and cooking them for 24 hours.You can also do slow cooker lamb shanks, oven braised lamb shanks in the oven, or crockpot lamb shanks. The result is fall-off-the-bone lamb shanks. In this video I also do sous vide new potatoes, sugarsnap peas and a red wine sauce reduction.

One reason I was able to do this recipe is that I was sent a couple of anti-evaporation lids to review by a company called Everie. The Everie sous vide lids clip onto a Rubbermaid container, and they have a hole moulded in them that is exactly the right size for an Anova Precision Cooker immersion circulator. This is brilliant - this product really does stop sous vide evaporation.

You can buy these products here (please note these are affiliate links and I get a small payment if you use them):

ANOVA PRECISION COOKER: http://amzn.to/2rs6cnU
RUBBERMAID CONTAINER: http://amzn.to/2swJU3C
EVERIE LID (CENTRE CUTOUT): http://amzn.to/2qHJ8A7

The written version of this video is here: http://keefcooks.com/slow-cooked-lamb...


When autoplay is enabled, a suggested video will automatically play next.

Up next

to add this to Watch Later

Add to

Loading playlists...