Balsamic Lamb Shanks

For the Lamb Shanks

• 2 lamb shanks
• 3 teaspoons balsamic vinegar
• 2 sprigs

For the Lamb Shanks

To vacuum seal the ingredients, we need to make the balsamic a bit more viscous. I achieved this by putting it in the freezer for a few hours. It didn’t freeze but did get a fair deal more sticky and viscous.

Place the ingredients into the vacuum bag and close the vacuum sealer over the open end. Hang the bag over the side of the work surface. Turn on the v