This recipe is a celebration of being involved in a great organisation, the ISVA. For me, it’s a huge honour to be included in the Champions of Sous Vide cookbook published by Mike and Jason of the International Sous Vide Association. I decided to celebrate by cooking some delicious Spiced Wicklow Lamb Shanks (in the sous vide, naturally enough). Wicklow lamb really is some of the very best in the world. If you get a chance to try it, do so. This recipe is simplicity itself. I have included a full instructional video for your convenience.
Ingredients
- 2 top quality wicklow lamb shanks*
- 2 tablespoons of honey,
- 1 teaspoon of dried garlic
- 1 teaspoon of smoked paprika
- 1 teaspoon of black pepper
- 3 teaspoons of olive oil
- A few dates
- 1 5cm/2” piece of ginger root
Method
Chop the ginger into shreds. Deseed and roughly chop the dates. Put the ingredients into a bowl and stir to combine. Put the lamb shanks into a vacuum bag. Spoon in the mixture. Vacuum seal the shanks.
The marinade has a lovely colour and the flavours work really well with the lamb. Place the bag into a water bath at 60º celsius 140º Fahrenheit for 48 hours.
When the time is up, remove the shanks from the water bath and place in a roasting dish. Strain the bag juices and separate the fat. Reduce the juices until you have a nice flavourful gravy. Add cornstarch and water to thicken if needed.
Place the shanks into a 220º Celsius 440º Fahrenheit oven for fifteen minutes.
Serve the shanks with a nice couscous and that delicious sauce. Do this and you will be a Champion of Sous Vide. Just like me.
About the International Sous Vide Association
I am very privileged to be a member of the advisory board of the ISVA. The International Sous Vide Association (ISVA) provides education, networking opportunities, and experiential events for enthusiasts (both professional and amateur) of the sous vide cooking method. The ISVA is an independent association (not directly affiliated with any particular brand or machine) focused on providing excellent service to its members. See the ISVA website here.
Sean Colgin | 3rd April 2020
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I haven’t ventured into the realm of sous vide. Might be that “48 hours” thing (I’m an impatient man, Conor)…
Conor Bofin | Author | 3rd April 2020
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Hi Sean,
Despite what it looks like in the video, I do most of my sous vide cooking in the garden shed. I start it off and forget about it for two days. No matter what you do with lamb shanks, they are going to take some time. The SV gives a deal of flexibility too. It really doesn’t matter if it’s 47 or 49 hours so there is lots of flexibility built in. A bit of planning and the impatience evaporates (as will the SV water, if you don’t put a lid on the bath.
Peter Sharples | 3rd April 2020
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It’s good to have you back Conor, and it won’t be long before I try this lamb shank sous vide recipe. Do you have any particular technique for allowing a hard vacuum to develop in the SV bag before it sucks out the liquid ingredients?
Conor Bofin | Author | 3rd April 2020
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Thanks Peter, I appreciate the comment. Yes is the answer. There are two strategies that are not mutually exclusive. One is to hang the bag over the edge of the kitchen counter. This discourages the liquid from sneaking out with the air. The second is to chill the bag before vacuuming. This makes the liquid less viscous and less inclined to escape. A third option is to freeze the liquid before vacuuming. I have done all three before and each is successful.
Lisa O'Shea | 3rd April 2020
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Great video Conor , looking forward to checking out and trying lots of your recipes with all the time we have at the moment 😊
Conor Bofin | Author | 3rd April 2020
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Hi Lisa, I have the time now to edit the videos. The downside is that I have lots of time to eat too. I’ll be like a balloon by the time I get back out on the bike…
Jim Molohan | 3rd April 2020
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Looks and sounds lovely Conor, well done. Nothing like Irish mountain lamb especially at this time of year. We are making up for five months without it while we were away in Spain, now on our fourth rack of our local Burren lamb since we came home two weeks ago. They kill their lamb very young there and being milk fed it has very little flavour compared to Irish lamb. Things we will miss, apart from the sunshine, include picking our own organic lemons and oranges, cebollas dulces (sweet onions), peppers – they are so much better than we get in Ireland, fresh fish and shellfish etc etc, not to mention the wine. Also strangely enough the potatoes, although they may not have quite the flavour of Kerr’s Pinks or Queens, but acceptable enough to a lover of floury potatoes. The variety is César, usually imported from France, they last really well all year, no black spots or rotten bits. What we won’t miss is having to pay an outrageous price for Kerrygold butter, more than double the price in Ireland, but we could never bring ourselves to eat the local stuff. God only knows when we will get to go back there, Spain is in a dreadful way and the lockdown is total and rigidly enforced. Being home in Ireland is like a holiday camp in comparison, probably because the sense of space here in West Clare makes self isolation more tolerable, but I suppose it was always somewhat isolated here anyway. Keep up the good work Conor.
Conor Bofin | Author | 4th April 2020
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Thanks for the words of encouragement. We live in very strange times Jim. I guess you are better off in the west than in the south of Spain right now. The fish and shellfish over there are wonderful. Mind you, lots of it comes from Ireland. We really don’t value our seafood here. Isolation will be a bit easier here. It is really strange not leaving the house. I have been out each day to walk the dog and once weekly for a single shopping trip (detailed list in gloved hand). I am really missing my cycling. A turbo trainer in the back garden really does not compare to the wilds of Co. Wicklow.
Stay well and stay in touch.
Best,
Conor
katechiconi | 3rd April 2020
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On your behalf, I’m glad to see that ‘essential supplies’ include Wicklow lamb and ginger root, rather than a tin of sardines and a jar of Chicken Tonight… Actually, I’m glad on our behalf too! We’re banned from going out for a nice drive, but I’m sure I could find something useful to do in the garden. Like eyeing up the neighbours’ lemons and passionfruit. This looks yummy, as always, and lacking both sous vide and vacuum machine, I’ll try the sauce with a chicken cooked in my Römertopf.
Conor Bofin | Author | 4th April 2020
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My food blogging has led me to have pretty good relationships with my butcher. Without being like a wartime “spiv”, I can get my hands on the good stuff! You manage to make me jealous at the mention of lemons and passionfruit. I hope you stay well and get through this mess in good health.
Eha | 4th April 2020
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Welcome Conor ! You are missed when quiet !! Kate spot on as usual . . . Well” No transport ! No deliveries ! Very definitely no lamb shanks, Wicklow or otherwise . . . existing on readymade food deliveries ex Sydney . . . bfw hope they keep on going , , , BUT, love ‘your way’ and shall follow when ‘it’ happens, perchance not sous-vide !!!
PS Have tried to send some wry Oz ‘humour’ over but my email and yours do not like one another . . .
Conor Bofin | Author | 4th April 2020
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Hi Eha,
Last things first, I have sent you a mail from my business account. Let’s see how that goes. Most of my recent news is in the mail. A pity you are locked down too. It is very strange times in which we live.
Stay well,
Conor
Eha | 5th April 2020
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Delighted ! Received ! Answered ! Thanks a million . . .
sherry | 6th April 2020
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Hi conor
even tho we don’t eat lamb, this does look pretty tasty! love the caramelisation on the meat, and the flavourings sound terrific. keep well! cheers
sherry
Conor Bofin | Author | 6th April 2020
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Thanks Sherry,
It’s good to hear from you.
Best,
Conor
Simply Splendid Food | 7th April 2020
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I enjoyed watching your video and I am always impressed about your culinary skills. Enjoyed it all! 🧡
Conor Bofin | Author | 7th April 2020
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Thanks. I had fun making it. It’s a steep learning curve for me.
Ghulam Mohyudin | 12th April 2020
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Good to know that works too! I learn so much from you as well! Keep it up great post.
Conor Bofin | Author | 13th April 2020
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Thanks for the kind words Ghulam. I really appreciate it.
Karen (Back Road Journal) | 16th April 2020
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What a wonderful video Conor. So professional but I would expect nothing less from you. 😊I shared it with my husband as we both love lamb shanks. This is definitely going on our to make list. Ordering online from our local market and having food delivered now. I think I will wait until I can pick out the perfect shanks for this recipe myself.
Conor Bofin | Author | 19th April 2020
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Thanks Karen,
So very kind of you to say so. I would agree on not trusting to delivery on the lamb shanks. I look forward to seeing a lovely “post Covid lamb shank” recipe.
Hope you are staying well,
Conor