3 lbs beef cheeks
6 Tbsp extra virgin olive oil
3 carrots, peeled, and coarsely chopped
4 celery stalks, coarsely chopped
2 C red wine
3 dried bay leaves
3 sprigs fresh rosemary
3 sprigs fresh thyme
1½ tsp kosher salt
2 C beef stock
2 shallots, sliced
3 cloves garlic, sliced
½ lb ramps, trimmed (or substitute spring onions)
1 C white wine vinegar
1 C water
½ C sugar
1 Tbsp kosher salt
1 tsp black peppercorns
1 tsp coriander seeds
2 dried bay leaves, dried
4 artichokes
2 C beef stock
2 Tbsp unsalted butter
½ lemon
2 tsp parsley, finely sliced (optional)
Pinch of paprika (optional)
6 Tbsp unsalted butter
1 C veal stock
Prepping time: 1 hour / Cooking time: 1 hour (excludes sous vide cooking time)
4 servings
Seared to perfection and then finished slowly, this sous vide lamb shank will become a go-to for future get-togethers.
Juicy, flavorful, and perfectly done: Follow this sous vide flank steak recipe for red-meat nirvana.
Ground coffee lends richness and flavor to steak during the sous vide process.
Ask Dr. Bruno Goussault, the master of sous vide.
Dr. Bruno Goussault pioneered the sous vide method in 1971, forever changing the way we cook. Soak up his knowledge by browsing his answers to questions from Sous-Vide magazine readers—and ask him a question of your own!