If you have kept up with me on my Instagram @kellyscleankitchen then you know that I am a huge fan of my sous vide. If you don’t know what a sous vide is, it is an immersion water cooker that cooks food in air tight bags to perfection, especially meat. It is kind of the new age “set it and forget it.” Essentially, you put the device into a pot, and it heats the water to the perfect temperature that is desired. So a rare steak would be cooked to 125 degrees and the whole cut would be evenly cooked, and you just finish it with a sear. It is usually not used by home cooks, but is getting more popular. It is very easy to use, I would say easier than an instant pot or crock pot. I have the Anova Sous Vide and absolutely love it and recommend it to everyone.

In the past I typically only have used my sous vide for lean cuts of meat because it only takes an hour to cook perfectly. Whenever I tried to do longer, fattier cuts that you have to cook longer (like a lamb shank) it would be a disaster since the water evaporates and temperature is harder to regulate for a longer period of time. But I just recently found a pot made perfectly for a sous vide to prevent all of these problems. Tuxton has just made the perfect sous vide pot that prevents evaporation, heats water faster, and uses less electricity than an open pot with a sous vide would. After cooking with this pot once I fell in love, yall should check it out at Tuxtonhome.com. (Not an ad, I seriously love it).

I decided to try it first on an amazing lamb shank I got at the local farmers market. Cuts like a lamb shank are usually a lot tougher than a lot of other cuts. This is because that cut of meat is used a lot more on an animal, where as something like a filet, is not used as much, so it is super tender. Other cuts that are tough are cuts like a pork shoulder, ribs, chuck roast, and cuts with a decent amount of fat. This does not mean that they are not good to eat, but that the best way to usually cook them is low and slow so the fat melts and makes the meat super moist. These cuts are my absolute favorite because when they are cooked right they melt in your mouth they are so good. But now that I am back at school and have less time to cook for hours in my kitchen, I don’t have the time to do 3 hour long braises.

The Tuxton Pot and Sous Vide solved this problem because now I can leave it at home all day and night and not worry about it. You just have to season your meat, put it in an air tight bag, and set the sous vide water temp to the right amount! I let this lamb go for 36 hours on 160 F to really break down all the fat and make it soft. When I pulled it out to finish it with a sear it was falling off the bone it was so moist! It was quite literally the best lamb shank I have ever had and I can’t wait to use my sous vide and pot for even more cuts of meat!

Ingredients:

  1. 1 to 1.5 lb lamb shank
  2. loads of salt and pepper
  3. 2 tsp smoked paprika
  4. 1 tsp curry powder
  5. 1 tsp fish sauce
  6. Aged balsamic vinegar

Instructions:

  1. Remove any excess silver skin fat from the shank (this is the fat that is thin and literally looks silver)
  2. coat the shank with the tsp of fish sauce
  3. cover liberally with salt and pepper
  4. lastly add the smoked paprika and curry powder
  5. Place in an air tight ziploc bag or suction bag
  6. Fill your sous vide pot with water and set your sous vide to 160F for 36 hours. When it is done preheating, add your shank and put it to bed for 36 hours!
  7. Once the timer is up, pull the shank out of the bath and dry off with a paper towel, be careful, the meat is so moist it will probably fall of
  8. Heat a cast iron skillet or non stick pan to high and add ghee or avocado oil. Sear all sides until browned (1 minute per side)
  9. Plate and drizzle with the aged balsamic, enjoy!

Print Friendly, PDF & Email Print Recipe