24-Hour Sous Vide Lamb Shanks with Rosemary Red Wine Reduction

Steps

1. Step 1

   Fill a large pot or container with water, clip in the sous vide cooker and set it to 165°F. Let it come up to temperature while you sear the shanks.

   15 min, hands-off · 165°F

2. Step 2

   Pat the shanks very dry and season them all over, generously, with kosher salt and black pepper.

   5 min

   • 4 lamb shanks (about 1 lb each)
   • kosher salt
   • black pepper
3. Step 3

   Heat the olive oil in a large heavy skillet over medium-high heat until it shimmers. Sear the shanks, two at a time so the pan isn't crowded, about 2–3 minutes per side, until deeply browned all around. Move them to a plate.

   15 min

   • 4 lamb shanks (about 1 lb each)
   • 2 tbsp olive oil
4. Step 4

   Turn the heat to medium. Add the tomato paste to the same skillet and cook, stirring, for 1–2 minutes until it darkens slightly. Pour in the red wine and scrape the bottom of the pan to lift the browned bits. Simmer 3–4 minutes, then take off the heat and let it cool for about 10 minutes.

   15 min

   • 3 tbsp tomato paste
   • 1 cup dry red wine
5. Step 5

   Divide the shanks between two large zip-top freezer bags (or vacuum bags), two per bag. Split the cooled wine mixture, rosemary, garlic and bay leaves between the bags.

   5 min

   • 4 lamb shanks (about 1 lb each)
   • 4 sprigs fresh rosemary
   • 6 cloves garlic
   • 2 bay leaves
6. Step 6

   Seal the bags: vacuum-seal them, or zip them almost shut and lower them slowly into the water so the pressure pushes the air out, then close the last corner. Clip the bags to the side of the pot so the shanks stay fully submerged.

   5 min

7. Step 7

   Cook at 165°F for 24 hours. Cover the pot loosely with foil or plastic wrap to slow evaporation, and top up with hot water if the level drops below the shanks.

   24 hr, hands-off · 165°F

8. Step 8

   About 25 minutes before serving, make the bean mash: heat the olive oil in a saucepan over medium heat, add the sliced garlic and cook 1 minute until fragrant but not browned. Add the beans and broth, bring to a simmer and cook 5 minutes.

   8 min

   • 2 tbsp olive oil
   • 3 cloves garlic
   • 2 cans cannellini beans (15 oz each)
   • 1/2 cup chicken broth
9. Step 9

   Mash the beans right in the pan with a potato masher or the back of a spoon, leaving some texture. Stir in the butter, then season with salt and pepper. Keep warm, covered, over very low heat.

   5 min

   • 2 tbsp unsalted butter
   • salt and black pepper
10. Step 10

    Lift the bags out of the water. Open them over a sieve set in a saucepan, pouring all the cooking liquid through and discarding the rosemary, bay and garlic. Set the shanks on a plate and tent with foil; handle them gently, they are falling apart.

    5 min

11. Step 11

    Spoon off and discard most of the fat floating on the strained liquid. Add the red wine and beef broth to the saucepan and bring to a brisk simmer over medium-high heat. Reduce for 12–15 minutes, until it coats the back of a spoon and you have about 1 cup left.

    15 min

    • 1 cup dry red wine
    • 1 cup beef broth
12. Step 12

    Off the heat, whisk in the cold butter until the sauce looks glossy. Taste and add the honey if it needs rounding out, plus salt and pepper.

    2 min

    • 1 tbsp unsalted butter
    • 1 tsp honey
13. Step 13

    Optional but worth it: pat the shanks dry and sear them in a hot dry skillet for 1–2 minutes per side to crisp the outside. Spoon the bean mash onto plates, set a shank on each and pour the reduction over the top.

    5 min

    • 4 lamb shanks (about 1 lb each)

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026