Sous Vide Lamb Shanks are slow cooked for 48 hours until tender and juicy, with warming spices, preserved lemons and pomegranate molasses.

Why This Recipe Works

Lamb shanks can be tough so they’re best cooked on a low temperature over a long period of time. That’s why they’re ideal for sous vide cooking.


Lamb shanks Salt Black pepper Garlic cloves Lemons Ground cinnamon Allspice Cloves Pomegranate molasses Mint

Heat a sous vide water bath to 145F degrees. Rub the salt all over the lamb shanks.


Combine the lamb with remaining ingredients (except mint and 3 tablespoons reserved pomegranate molasses) in a vacuum seal bag and seal.

Cook for 48 hours. Remove lamb from bag and pour the bag juice in a saucepan.

Simmer the bag juice for 3-5 minutes, skimming it if needed.

Get the full Instructions here!

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