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Courtesy of Chef Elise Wiggins (Panzano, Denver, CO) Serves 4 Note: This recipe requires preparation to begin 3 days before you plan to serve. INGREDIENTS 2 lamb shanks olive oil, as needed salt, to taste pepper, to taste 4 sprigs thyme ¼ cup (60 ml) veal demi glace 2 eggs, slightly beaten with a tablespoon of water all-purpose flour, as needed for dusting prior to breading. 1 cup (120 g) panko bread crumbs 1 recipe Italian Salsa Verde, for serving (recipe follows) DIRECTIONS  Fill and preheat the SousVide Supreme water oven to 144F/62C. Rub shanks with oil and season with … Read More