Sous Vide Braises

[Okanagancook]

No salt with that long a cook. I just put some olive oil in the bag.   

Edited August 24, 2018 by Okanagancook (log)

[scubadoo97]

@Okanagancook  meat looks very succulent 

[Okanagancook]

It was very juicy but I feel one might get away with tender meat with a little less time.

[Okanagancook]

I did more lamb shanks at 144 F.  Checked them after 24 hrs and the cartilage was just a bit too stringy so left them in for 12 more hours and they were  much more tender and the meat very juicy so I took them out.  The cartilage was broken down well...not as tender as the 48 hr cook but I like the meat better.I should add that these are smallish shanks and the bone has been cut in three places so I wonder if this made a difference to the cook.  They come this way from the butcher who does our whole lambs each year.