Lamb shanks sous vide? What to do?

Yngve_Hilmo_12861

Should I equlibrium-brine lamb shanks for 24h before cooking sous vide for 48h/62C?
Or just salt them after cooking?
I understand that I should atleast not add salt to the outside of the meat before bagging because this will only draw moisture from the meat and if overdoing it, ending up with a cured taste?

Thanks a lot!

Yngve_Hilmo_12861

Great! Thanks a lot!

And this bring me to my next questions;

1) What about putting raw garlic in the bag for such a long cooking time? I´ve read that temperatures this low doesn´t help release the good flavours from the garlic (which usually would need something like 85C, like other veggies) and can even lead to off-flavours in long cooking times? Or should I maybe sweat the lightly crushed/sliced garlic in some fat for a minute and then add both the garlic and fat to the bag?

2) I read somewhere (I think it was Kenji at Seriouseats) that adding fat to the bags works against the purpose; instead of infusing the meat with flavours from the fat, you infuse the fat with flavours from the meat, and since this fat often is discarded this strategy obviously should be avoided? Then again I know very well that in MC they always add different fats to their bags.

3) And what about the cooking liquid from prolonged cooking times? Anyone has experience with using this for sauces? I also believe I read somewhere that these liquids too tend to develop off-flavours. Anyone tried this? I will try myself this weekend, only wondering if I need to have some backup-sauce planned.