Lamb Shanks sous vide with rosemary, sage and thyme butter

• 6 each sprigs fresh rosemary
• 1/2 cup cold butter
• 15 each fresh sage leaves
• 2 each sprigs fresh thyme, leaves picked
• 1 sea salt
• 1 fresh ground black pepper
• 4 each quality lamb shanks, crown or French-trimmed
• 12 each garlic cloves, unpeeled
• 2 each large carrots, peeled and finely sliced
• 1 each onion, peeled and finely sliced
• 1 each leek, washed halved and finely sliced
• 1 olive oil
• 1 foil

1. Set the circulator to 66 C / 150.8 F
2. Pick the leaves off 2 sprigs of rosemary, mix them with the butter, most of the sage and the thyme in a food processor and season with salt and pepper.
3. Using a small knife, take one of the lamb shanks and cut between the meat and the bone from the base of the shank upwards.
4. You want to create a hole big enough to put your finger in, making a sort of pocket.
5. Do this to all the shanks and divide the flavored butter between them, pushing it into the pockets.
6. This will give a wonderful flavor to the heart of the shanks.
7. Next divide the garlic and vegetables between the four shanks.
8. Rub the lamb shanks with olive oil and season with salt and pepper.
9. Place one shank in a sous-vide pouch with a portion of vegetables, a sprig of rosemary and a few sage leaves.
10. Vacuum seal.
11. Repeat with the other 3 shanks.
12. Cook all shanks at 66 C / 150.8 F for 16 hours
13. Serve immediately with your favorite side.
14. I like green vegetables

rosemary, cold butter, sage, thyme, salt, ground black pepper, lamb shanks, garlic, carrots, onion, olive oil, foil

Taken from cookpad.com/us/recipes/346935-lamb-shanks-sous-vide-with-rosemary-sage-and-thyme-butter (may not work)