lamb shanks are verlavorful (remove all traces of fell or silver tendon up front.
Salt them lightly and let em age in the fridge in a PAPER bag for a few days.
Brown the shanks on prep day about 5-6 min I usually just very lightly dust em with a garlic powder in flour mix
Instead of sous vide, Id then braise them in a cuppa stock per shank simmer to reduce that till there's a brown beginning of a sauce
stir fry some onion, a drier rose or even a muscado (Itll just add a wee sweetness.
Add a 2T tomato paste in a cuppa the uncooked stock, add smashed garlic a teen 1/4 t of turmeric. and let this all cook together maybe a 0.75 hr in a 275 /300 F preheated oven, bring back to stove top and add a bit more wine to taste to adjust the sauce.Add T mustard (we like a rough grind fruity based mustard and about 0.25 c fresh rosmary sprigs )No stems please).
serve next to a brown rice or a risi bisi with no bacon.
We always serve with toast tips for "soppin"
ALWAYS ALWAYS ALWAYS- dont by lamb where the bone x section is beyond oval (No flat x sec leg bones as these are getting on to MUTTON and the tallowy taste will come of like GOAT/
any lambs we raise for our freezer is always under 100 pounds. markets pay for up to 150 for "lamb: and thats a crime.
e emjoy the ribs shanks, legs and hams Other stuff gets ground or cubed for Greek or Moroccan stuff.
You done really get a lotta meat with a southdown lamb (Southdowns are the BEST) tender, buttery flavor. very little fell