Legs of lamb and knuckles of lamb contain a lot of connective tissue. So they need a cooking process that gives the collagen enough time to turn into gelatin.

Traditionally, this is achieved by stewing: comparatively low temperatures with long cooking times. One advantage of sous vide cooking, however, is the constant temperature - and the ability to cook over several days.

The lamb shanks prepared here are prepared as follows:

  • Mix 1 part red port with 1 part very dry and strong red wine