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Lamb Shank with Cous Cous and California Prunes

Sous vide lamb shank with cous cous, olives, mint, pea shoots, and California Prunes.

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with California Prunes and Front of the House.

Lamb Shank


  • Lamb shank
  • 1 oz. Paprika
  • 1 oz. Cardamom
  • 1 oz. Fenu greek
  • 1 oz. Cumin
  • 1 oz. Turmeric
  • 1 oz. Coriander
  • Salt and pepper



  1. Mix spice blend. Coat the lamb shank.
  2. Sous vide to desired temp 145f-180f for 12-24 hours.
  3. Reduce cooking liquid and blend with butter.
  4. Garnish with Cous Cous, mint, pea shoots, olives, and California Prunes.