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.