Spiced Wicklow Lamb Shanks Sous Vide

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.



  • 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


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.

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Latest comments
  • I haven’t ventured into the realm of sous vide. Might be that “48 hours” thing (I’m an impatient man, Conor)…

  • 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?

  • Great video Conor , looking forward to checking out and trying lots of your recipes with all the time we have at the moment 😊

  • 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.

  • 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.

  • 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 . . .

  • Delighted ! Received ! Answered ! Thanks a million . . .

  • 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

  • I enjoyed watching your video and I am always impressed about your culinary skills. Enjoyed it all! 🧡

  • Good to know that works too! I learn so much from you as well! Keep it up great post.

  • 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.

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