Recipe detail

Directions

Season the lamb shanks with salt and pepper, cut the vegetables into approx. 1 cm pieces and crush the garlic cloves with a knife. Put all the ingredients, including the rosemary and thyme, in the vacuum bag (please choose a generous size) and vacuum seal and cook sous-vide in the combi steamer as follows: Combi steam mode, 50% humidity, 80°C, 12-24 hours, 50% fan speed. The cooking time should be at least 12 hours; optimal results are achieved after 24 hours. After cooking, you can prepare a suitable sauce from the pure meat juice (essence) that remains in the bag (add a little jus if necessary). To achieve the right roasted flavors, the knuckle is grilled in a combi steamer at high heat (220 °C) before serving. Bacon beans and boiled potatoes go well as side dishes.