Amendment to my earlier post:
This is a 20 QT Rubbermaid container with a Joule sous vide lid. There is 10-13 lbs of FROZEN lamb shank in 5 separate vacuum seal bags. The bags were dipped into boiling water for about 1 minute 20 seconds each. I added hot water from the kitchen sink up to about 10 quart mark, then added boiling water from the pot on stove. Eventually I added about 4 quarts cool sink water. Then more boiling water. When I was done, the Joule measured the water at 140ºF. (There is a metal thing with black rubber feet (turned upside down) making sure the shanks stay under the water). Edited to add: thanks for the suggestions about water temp.
I am cooking the shanks for 72 hours at 141ºF.
Do you think I could have put the shanks into the Anova Precision Oven to sous vide in the bag with less fuss?
None of these bags has any spicing in them at all. I still have 3 shanks left. Does anyone spice their lamb shank in the sous vide bag? And spice with what? Suggestions welcome.
