Four Ingredients Glazed Sous-Vide Lamb Shanks

Four Ingredients Glazed Sous-Vide Lamb Shanks

~Total: 40 mins, Yield: 4

Ingredients:

• 2 lamb shanks

• Kosher salt

• 1/2 cup of Scotch Bonnet Cherry Preserves

• 1/4 cup mustard (Both Dijon and yellow work well.)

Directions:

1. Liberally season every side of each shank with kosher salt—it should be coated, but not caked—and place them in a vacuum, sous-vide, or double freezer bag (just set one freezer bag inside another). Seal with a vacuum sealer or express the excess air using the water-immersion technique, then let the shanks hang out in the bath at 170℉ for 24 hours.

2. Once the cooking time has elapsed, remove the bag from the bath, set the shanks in an oven-safe dish, and pour the juices through a sieve into a saucepan, along with the Scotch Bonnet Cherry Preserves and mustard. Whisk to combine, then heat over medium-high heat until simmering. Let reduce until it’s thick enough to coat the back of a spoon, then brush it over the lamb. Pop the lamb under the broiler for a few minutes, until the glaze starts to bubble and caramelize, then brush it with even more glaze. Serve with the rest of your feast.