Lamb adds a sweeter, earthier flavor to recipes that call for beef. It is simple to prepare and flavorful.

WHAT ARE LAMB SHANKS?

If you’re unfamiliar with lamb shanks, here’s a quick primer: lamb shanks are a cheap, tough cut of meat from the lower leg of a lamb.

As a result, lamb shanks must be slow cooked – either braised or roasted – to soften the tough meat and soften into succulent tenderness. The meat itself is flavorful, which enhances the flavor of the sauce.

The marrow from the bone melts into the sauce, deepening the flavor and adding richness. We are huge fans of freebies around here!

Nothing beats a big hearty dish of lamb shanks when the temperature drops. So get ready for a Lamb Shanks Recipes hayride you won’t soon forget!

PERFECT SOUS VIDE BRAISED LAMB SHANKS RECIPE

Braised lamb shanks are a delicious dish, but they can be dry and bland at times. You can cook them perfectly every time with sous vide, so they are moist, tender, and full of amazing flavor. They’re fantastic with tomato chutney, roasted vegetables, or mashed potatoes.

Lamb shanks are a tough but flavorful cut that can be used in a variety of ways. When cooking lamb shanks sous vide, you can cook them anywhere from medium-rare to a fall-apart braise texture.

SLOW COOKED LAMB SHANKS IN RED WINE SAUCE

Lamb shanks reign supreme among all lamb cuts! This recipe, which is worthy of fine dining restaurants but is completely simple to make, is slow cooked until meltingly tender in a rich, deeply flavored red wine sauce.

I have a thing for slow-cooked lamb shanks. I’m a sucker for a hunk of meltingly tender meat wrapped around a bone. Every time, it hits my carnivore sweet spot.

BRAISED LAMB SHANKS WITH VEGETABLES

It doesn’t get much better than tender lamb shanks braised in a luxurious sauce of red wine and piney rosemary! Add carrots and potatoes for a complete one-pot meal.

You don’t need much else, but this saucy lamb goes well with plain couscous, rice, or orzo. Or simply grab a warm pita to soak up all the goodness!

LAMB SHANKS WITH SKYR

Do you want to cook your lamb shanks in a truly delicious and mouthwatering way? Then look no further than this recipe for lamb shank with Skyr.

This lamb shank recipe, passed down through generations in my family, uses traditional Turkish spices and ingredients to transform your lamb shank into something truly special.

While it was delicious, I can say that using skyr instead of regular yogurt elevated this recipe to new heights! This plate would be ideal for a holiday table meal; it’s hearty and delicious!

PERSIAN-SPICED LAMB SHANK

Rare grilled lamb chops or a roasted leg of lamb can be delectable and quick to prepare. However, with a little forethought, you’ll discover that the shank of lamb deserves the most credit.

This heady Persian spice blend produces a complex and nuanced braise, yet the flavors are balanced, with hints of orange, lime, and rosewater. Basmati rice is the ideal side dish.

TENDER BRAISED LAMB SHANKS WITH BITTER HERB SALAD RECIPE

Flavorful lamb shanks melt off the bone thanks to a fragrant spice blend and a long braise. Lamb shanks, like winter turning into spring, undergo a transformation from tough to meltingly tender—as long as they’re cooked correctly.

A long, slow braise is the key. These lamb shanks are rubbed with a fragrant spice blend before braising with vegetables, white wine, and chicken stock and served with a fresh spring salad.

FALL OFF THE BONE LAMB SHANK

Tender lamb shank is smothered in a luxurious silky smooth gravy that is easy to make and full of flavor from the spices and vegetables. This is an elegant and family-favorite dinner that doesn’t take long to prepare.

The only waiting time is the cooking time, and even then, all you have to do is leave the lamb shank to cook in the oven while you do other chores or even relax.

SOUTHWEST BRAISED LAMB SHANKS IN ADOBO SAUCE

Looking for a big win at your next small dinner party? Boom. These Southwest Braised Lamb Shanks in Adobo Sauce appear elegant and sophisticated, but they are actually very simple to make. Seriously.

Given how professional this meal looks, the actual hands-on time for this recipe is shockingly low (and more importantly, tasting). It’s also a very forgiving recipe if you’re inexperienced in the kitchen.

CITRUS-BRAISED LAMB SHANKS

In this dish, lamb shanks are paired with a bright trio of winter citrus—lemon, lime, and orange. The rich braising liquid produced by the slow cooking almost outperforms the lamb shanks themselves.

To make the recipe, serve six, shred the meat from the bones, divide among shallow bowls, and serve over rice, orzo, or polenta, drizzled with the reduced juices.

INSTANT POT BRAISED LAMB SHANKS WITH TOMATO

With an electric pressure cooker, you can make tender, fall-off-the-bone lamb shanks in a fraction of the time!

This recipe for Instant Pot Braised Lamb Shanks with Tomato requires only a few ingredients and little effort. Serve with mashed potatoes or polenta for the ultimate comfort food dinner.

COOKING LAMB SHANKS IS EASY!

Despite being a tough cut of meat that requires slow cooking to become fall-off-the-bone tender, lamb shanks are actually very forgiving, making it a very simple cut to cook with.

You get to decide how to prepare them! In an oven, on the stove, in a slow cooker, or in an Instant Pot (pressure cooker). You will not be disappointed with either option!

Best Lamb Shank Recipes

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(2 votes, average: 5.00 out of 5)
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5 from 2 reviews

• Author: Jamasine J
• Prep Time: 15 minutes
• Cook Time: 1 hour and 15 minutes
• Total Time: 1 hour and 30 minutes
• Yield: 4 servings

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Description

With an electric pressure cooker, you can make tender, fall-off-the-bone lamb shanks in a fraction of the time! This recipe for Instant Pot Braised Lamb Shanks with Tomato requires only a few ingredients and little effort. Serve with mashed potatoes or polenta for the ultimate comfort food dinner.

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Ingredients

• 2 tablespoons olive oil
• 4 lamb shanks (around 1 pound each)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 4–6 garlic cloves, minced
• 3/4 cup dry red wine
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon dried basil
• 3/4 teaspoons dried oregano
• 1/4 cup chopped fresh parsley, for garnish (optional)

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Instructions

1. Set the Instant Pot to Sauté and adjust to “More” before adding the oil.
2. Season the lamb shanks with salt and pepper after patting them dry. When the Instant Pot is hot, add the lamb and brown it all over, about 4 minutes per side. Remove from the pot and set aside on a plate. (You’ll probably need to do two at a time, adding more oil in between if necessary to avoid crowding the pot.)
3. Add garlic to pan and cook, stirring constantly, for about 15 seconds, or until fragrant. Cook for 2 minutes, scraping the bottom of the pot to loosen any browned bits. Cook for 2 minutes after adding the tomatoes, basil, and oregano.
4. Return the lamb to the pot, spoon some sauce on top, and seal the lid. Cook for 45 minutes on high pressure. Allow 15 minutes for the pressure to naturally release before manually releasing the remaining pressure.
5. Serve the lamb with polenta or mashed potatoes, and garnish with fresh parsley if desired.

Notes

If you want a thicker sauce, remove the lamb shanks from the Instant Pot after cooking and use the Sauté function to reduce the sauce for a few minutes. Stir frequently to prevent the sauce from burning!

• Category: Lamb
• Method: Instant Pot
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 723kcal
• Sugar: 8g
• Sodium: 927mg
• Saturated Fat: 7g
• Carbohydrates: 16g
• Fiber: 4g
• Protein: 96g
• Cholesterol: 290mg

Keywords: Instant pot lamb shank, lamb shank recipe, braised lamb shank, instant pot braised lamb shank

Sous Vide Chuck Roast is incredibly flavorful, tender and juicy, unlike the pot roast cooked the traditional way. This 24-hour sous vide recipe transforms the cheap tough cut of a chuck roast, bottom round roast, or rump roast into the most delicious beef roast that rivals the expensive prime rib. Oh my, it’s totally a game-changer!

WHY SOUS VIDE CHUCK ROAST?

Sous vide cooking is the BEST way to make pot roast! When cooking tough cuts such as chuck roast or rump roast, oven or slow cooker method braises the meat for a long time when the roast is completely well-done. Sous vide allows you to evenly cook these tough cuts to rare or medium-rare with the precise temperate you set.

The best part? Sous vide chuck roast tastes just like a prime rib, but with a fraction of the cost! It turns a tough cut into the melt-in-your-mouth tender meat. It’s like magic, and you got to try it!

Sous vide means ‘under vacuum’ in French. It’s a cooking technique where foods are vacuum-sealed in a bag, and then cooked for a long time to a precise temperature in a warm water bath. The food never cooks past the set temperature. 

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INGREDIENTS YOU’LL NEED

• Chuck Roast: Our top pick is a boneless beef chuck roast, which is from the shoulder of the cow with outstanding marbling. You can also use rump roast or bottom round roast.
• Olive Oil: Regular olive oil works great for this recipe.
• Garlic Powder: It adds complexity and deep rich flavor. You can also use minced fresh garlic.
• Rosemary: Adds a smoky, flavorful boost to the seasoning. I used fresh rosemary and chopped it into small pieces, but you can use dried ones.
• Sugar: You can use granulated or brown sugar.
• Salt: I used Kosher salt, but you can use regular salt or sea salt.
• Pepper: Freshly ground black pepper works the best.
• For the gravy: You’ll need cornstarch, water, salt, and pepper.

WHY THIS RECIPE WORKS

1. The sous vide yields the most tender and juicy results! Your chuck roast will never be tough or dry again. And you can still get that browned and delicious crust by quickly searing the roast before serving!
2. It’s almost impossible to overcook your roast in the sous vide. While it gets softer the longer it cooks, you would need to leave it passed 48 hours for the roast to start falling apart. 
3. This recipe is ideal for meal prep. Since it has such a long cooking time, you can prepare the roast a day or two ahead of dinner. You can also store it vacuum sealed in the fridge for up to 5 days or in the freezer for up to 3 months!

HOW TO MAKE SOUS VIDE CHUCK ROAST

Sous vide pot roast is really easy: it takes just a few minutes to season and seal the meat, and then the sous vide machine will do most of the work!

1. Make chuck roast seasoning: I like simple seasoning with salt, pepper, garlic powder, sugar, and rosemary. Rub the olive oil and the seasoning mixture all around your roast. The key is to season generously to bring out the best flavor of your roast.

2. Vacuum seal the roast: If you use a zip-loc bag, add in the seasoned roast, seal all but one corner of the bag, and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag

3. Place the roast in the water bath: Place the vacuum-sealed bag in a sous vide warm water bath.

4. Sou vide cook the roast: Cover the pot with aluminum foil and cook at 136 °F (58°C) for 24 hours. (The aluminum foil will minimize water evaporation.)

5. Finish with a quick sear: Remove the roast from the bag, and pat dry with paper towels. Add the roast to a hot skillet, quickly crisping the outside for about 1 minute per side.

6. Make the gravy and serve: Pour the juices to a skillet, add cornstarch, salt, and pepper. Simmer for about 5 minutes to thicken the juice into a delicious gravy. Slice the roast against the grain and drizzle with the gravy. 

PRO TIPS FOR THE BEST SOUS VIDE CHUCK ROAST

• What kind of roast should I buy? For this recipe, my favorite cut is beef chuck roast. Other popular choices include shoulder roast, round roast, rump roast and briskets.
• How to seal a bag without a vacuum sealer? If you don’t have a vacuum sealer you can use a zip-loc bag which is safe for sous vide cooking. The trick to vacuum-seal the bag is called the “water displacement method”: just place the seasoned chuck roast in the bag, and seal all but one corner of the bag. Slowly place it in the water bath, and make sure everything below the zip-line is covered by water. Then seal the rest of the bag. 
• Check the water level from time to time, and add more water if necessary.

Note that you’ll need to cook the meat in the water bath for a long time. To avoid the seams of the zip-lock bag from popping open, make sure the seams are above water during cooking while the meat is completely submerged in the water.

Best Chuck roast sous vide time and temp

To make sous vide pot roast taste like a prime rib, we cook it to 136 °F (58°C) for medium-rare. If you prefer to have the same texture as the traditional fall-apart roast that you can shred, set the temperature to 170ºF (76ºC). For different levels of doneness, follow the chart below:

HOW LONG DO I SOUS VIDE CHUCK ROAST?

Chuck roast is a tough cut that requires a long cooking time. I cooked mine for 24 hours, but you can cook yours anywhere between 20 to 30 hours. If you cook your chuck roast from frozen, the cooking time is the same. 

GRAVY ADDS GREAT FLAVOR TO THE ROAST

Don’t throw away the flavorful juices that come out from the meat! We can turn them into the most delicious gravy that you can drizzle over everything.

To make the gravy, place a skillet on medium-high heat, and pour the juices and browned drippings to the skillet. When it’s bubbly, add the mixture of 1 tablespoon of cornstarch and 2 tablespoons of water on top, and stir frequently. Simmer for about 5 minutes or until the gravy is thickened. Season with salt, pepper to taste if necessary.

This gravy is the finishing touch that pulls everything all together. It completely takes the taste of your pot roast to the next level!

HOW TO MAKE THE GRAVY

Heat the butter and flour in a saucepan over medium heat until a paste forms. Cook for about 1 minute, stirring constantly.

Add the sherry and cook for another 30 seconds, stirring constantly.

Slowly pour in the bag juice and bring to a simmer. *If the mixture is still too thick, add some beef broth until a gravy consistency forms.

Add any salt if needed and serve alongside the chuck roast.

Slice the roast and serve with the gravy.

CAN I SOUS VIDE FROZEN CHUCK ROAST?

Yes! One of the great things about this recipe is that you can sous vide cook the roast from frozen directly. The instructions and cooking time are the same as the fresh chuck roast.

HOW TO SERVE SOUS VIDE CHUCK ROAST?

Using a sharp carving knife, slice the roast across the grain for serving, making the slices about 1/2-inch to 3/4-inch thick. Serve with the gravy. Some side dishes that I like to pair with include mashed potatoes, steamed broccoli and green beans.

Frequently Asked Questions

Chuck Roast Sous Vide Recipe

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• Author: BeefSteak
• Prep Time: 10 minutes
• Cook Time: 1 day
• Total Time: 1 Day 10 Mins
• Yield: 4 Servings

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Description

Unlike regular pot roast, sous vide chuck roast is wonderfully aromatic, soft, and moist. The sous vide technology converts a cheap, rough chuck roast into a delectable beef roast that matches the pricey prime rib. Oh my goodness, it’s a game changer!

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Ingredients

For the Roast:

• ▢3 lbs chuck roast or rump roast
• ▢1 ½ teaspoons kosher salt or 1 teaspoon regular salt
• ▢1 ½ teaspoons fresh ground black pepper
• ▢2 teaspoons sugar
• ▢1 tablespoon garlic powder
• ▢2 teaspoons fresh rosemary chopped
• ▢2 tablespoons olive oil or softened unsalted butter

For the Gravy

• ▢1 tablespoon cornstarch
• ▢2 tablespoons water
• ▢salt and pepper to taste

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Instructions

1. Preheat the Sous Vide Machine: Fill the sous vide container or a large saucepan halfway with water and set the Sous Vide Precision Cooker to 136°F (58°C).
2. Season the roast by rubbing it with 1 tablespoon olive oil on all sides.
3. In a small mixing dish, combine garlic powder, rosemary, sugar, salt, and pepper.
4. Rub the seasoning mixture all over the roast.
5. Vacuum-seal the roast: Using the “water displacement” approach, vacuum seal all but one corner of the bag. Slowly lower it into the water bath, making sure that everything below the zip-line is submerged. Then, close the remainder of the bag.
6. Sous Vide cooking Cook the Roast: In a warm water bath, cook the chuck roast for 24 hours. Arrange the bag in such a way that the meat is entirely submerged in water. If you’re going to use a zip-lock bag, make sure the seam is above the water.
7. Cover with multiple layers of aluminum foil to reduce water evaporation.
8. Remove the bag from the water bath when the timer goes off. Don’t discard the juices in the bag; we’ll use them to make the gravy.
9. Sear the Roast: Take the roast out of the package. Using paper towels, thoroughly dry the surface. 1 tablespoon olive oil in a pan over medium-high heat When the pan is hot, add the roast. Each side should be seared for about 1 minute, or until beautifully browned. Remove from the heat right away.

Preparing the Gravy

1. In a small mixing container, combine cornstarch and water.
2. Place a skillet over medium-high heat and add the liquids and browned drippings. When the liquid is bubbling, add the cornstarch mixture and stir with a wire whisk. Simmer for 5 minutes, or until the gravy thickens. Season with salt and pepper to taste.
3. Using a sharp carving knife, cut the roast against the grain into 1/2-inch to 3/4-inch thick slices. With the gravy, serve.

Notes

This recipe yields a delicious pot roast that tastes like a prime rib. Set the temperature to 170oF (76oC) if you prefer the conventional pot roast texture.

If your roast is frozen, there is no need to thaw it ahead of time. In the sous vide machine, the cooking time for the frozen roast is the same.

• Category: Beef
• Method: Sous Vide
• Cuisine: Amarican

Nutrition

• Serving Size: 4
• Calories: 696kcal

Keywords: Steak, Beef, Sous Vide, Chuck Roast Recipe

Source:  https://izzycooking.com/sous-vide-chuck-roast/