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SousVide Supreme – Hints Tips And BBQ Flavour Lamb Shank Bagel

March 13, 2014 by GG 54 Comments

BBQ Flavour Sous Vide Lamb Shank Bagel

BBQ Flavour Sous Vide Lamb Shank Bagel

I thought I was going to have to do a lot of experimenting with my SousVide Supreme to get the cooking right. But I was amazed how easy it was.  I used Sous Vide for the home cook which was supplied along with my machine to check temperatures and timings and most things have worked really well.

My one exception is another go at the delicious carrots I showed you last time.  The bag came unvacumed and the carrots were a bit over cooked.  Still with a wonderful flavour but a little too soft.  I think this might have been from over filling the vac bag, so, keep the food to single layers and use more bags if necessary.

GourmetCook-Off_Banner_403x403_V2

Rinse the machine out as soon after finishing cooking as you can, in the same way that you would with any saucepan.  Essentially that is all this is.  It’s particularly important if you have done a very long cook and live in a hard water area as inevitably you’ll get a light rim of limescale around the high water line that should be removed.  Just tip out the water, rinse with some clean water and rub at any water marks. I then dry the insides with kitchen paper, don’t forget to clean the rack if you’ve used it.

Lamb Shank Vac Packed With Bay And Marjoram

Lamb Shank Vac Packed With Bay And Marjoram

My great success was the lamb shanks from Donald Russell.  This was going to be a non-blogged experiment but worked so well I thought I’d share the recipe with you.  The Glam 20 something loved this one, so we’ll definitely be having it again.  The meat fell off the bone and was sweet and juicy.

RECIPE

BBQ Flavour Pulled Lamb Shank Bagel

BBQ Flavour Pulled Lamb Shank Bagel

Barbecue Flavour Pulled Lamb Shank

Serves 2

  • 1 lamb shank
  • salt and pepper
  • 1 bay leaf
  • 3 sprigs of fresh marjoram or 1/2 teaspoon of dried marjoram

For The BBQ Sauce

  • 2 tablespoons of olive oil
  • 1 shallot finely chopped
  • 1 clove of garlic finely chopped
  • 30g fresh ginger grated
  • 1 teaspoon sweet paprika
  • heaped teaspoon Dijon mustard
  • 3 tablespoons of tomato ketchup
  • 1 tablespoon honey
  • 1 tablespoon cider vinegar
  • Juice from cooking the lamb shank

To assemble

  • 2 bagels cut in half and toasted, warm
  • 400g coleslaw, homemade or bought

Method

  • Preheat the water in the Sous Vide Supreme to 80c / 175f
  • Season the lamb shank with salt and pepper
  • Lay the bay leaf and marjoram on the lamb shank and vac seal in a Sous Vide Supreme bag
  • Place the lamb shank in the Sous Vide Supreme rack and place in the water, set the timer for 24 hours
  • Once the lamb shank is cooked, remove from the water and the vac sealed bag, keep the juices from cooking in the bag
  • Pull the meat from the bone  and shred into small pieces, set aside
  • Place the olive oil in a frying pan and fry the shallots over a medium heat until translucent, do not colour.
  • Add the garlic to the pan and continue cooking until the shallots are soft
  • Add the grated ginger and the paprika and cook until fragrant, being careful not to burn the paprika
  • Add the dijon mustard, tomato ketchup and honey and stir into to combine, then cook for 5 minutes
  • Add the cider vinegar and combine well and cook for a further 5 minutes, stirring from time to time
  • Place the lamb pieces into the sauce and reheat for 5 minutes

To assemble

  • Place the warm , toasted bottom of 2 halves of the bagels on a plate
  • Divide the lamb between the two bagels
  • Top with half of the coleslaw each and finish with the lid of the bagels

Disclosure: I have been provided with a SousVide Supreme water oven, vacuum sealer and cooking bags  to review and innovate recipes. The opinions expressed here are my own. This is a competition with great prizes  for readers, you can vote for your favourite recipe and win a SousVide Supreme machine for yourself , voting starts on March 26th.  For details of all the bloggers taking part and details of the wonderful competition prizes take a look here. 

Filed Under: Lunch, Main, Product, Recipes, Review, Sandwiches, Sous Vide Supreme

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Comments

  1. Angie@Angie's Recipes says

    March 13, 2014 at 9:43 am

    Now that’s a bagel! Looks so inviting!

    Reply
    • GG says

      March 13, 2014 at 11:12 am

      It’s always great when you pile it high. GG

      Reply
  2. Bintu @ Recipes From A Pantry says

    March 13, 2014 at 11:02 am

    Just a taste GG, just one bite please….

    Reply
    • GG says

      March 13, 2014 at 11:23 am

      Any time Bintu, It was goood! GG

      Reply
  3. Maureen | Orgasmic Chef says

    March 13, 2014 at 11:31 am

    I saw a sous vide machine today on sale for $599 and was SO tempted. Now I wish I’d given in to the temptation!

    Reply
    • GG says

      March 13, 2014 at 11:49 am

      I’m really enjoying playing around with mine. GG

      Reply
  4. Coffee and Crumpets says

    March 13, 2014 at 7:19 pm

    That bagel is a thing of beauty! Looks like ytoure really enjoying the sous vide, makes me think about researching one. Still, they are expensive here so I’ll have to really look for a deal. In the meantime, I shall live vicariously through you 🙂

    Reply
    • GG says

      March 13, 2014 at 9:10 pm

      Awww thank you Nazneen. I have been really enjoying experimenting and the flavours are really intense. GG

      Reply
  5. Lizzy (Good Things) says

    March 13, 2014 at 9:35 pm

    Clever, very clever, very tasty!

    Reply
    • GG says

      March 15, 2014 at 7:45 am

      Thank you Lizzy. GG

      Reply
  6. denise@magnoliaverandah says

    March 14, 2014 at 1:18 am

    Its lunchtime here at the moment and this has really made my mouth water. Yumo love the look of that presentation.

    Reply
    • GG says

      March 15, 2014 at 7:46 am

      There’s nothing like an overfilled bagel or roll and the meat in this one is really juicy. GG

      Reply
  7. cheri says

    March 14, 2014 at 3:06 am

    I think next were going to see you on the Iron Chef, this is amazing.

    Reply
    • GG says

      March 15, 2014 at 7:47 am

      Ha ha! Thank you. GG

      Reply
  8. Nazima, franglais kitchen says

    March 14, 2014 at 11:49 am

    Great post – I am thawing out my lamb shanks at moment to cook this weekend. love the accompaniments you have here.

    Reply
    • GG says

      March 14, 2014 at 11:55 am

      Thank you, I just wanted to try something a bit different with the lamb. I’m doing a mammoth cook this weekend. I’ll have to invite the Glam 20 something’s over to eat it all!! GG

      Reply
  9. Totally Heavenly says

    March 14, 2014 at 3:03 pm

    Oh my god, so are you trying to kill me with that picture or what??? Total food porn.
    Hope you have a great weekend daaaahling
    *kisses* H
    p.s. I’m back in London now, lets meet up sometime and do something fun

    Reply
    • GG says

      March 15, 2014 at 7:47 am

      Great, let’s plan something fab. GG

      Reply
  10. Gintare @Gourmantine says

    March 15, 2014 at 10:40 am

    It looks absolutely fantastic (and not good to look at when really hungry) 😉

    Reply
    • GG says

      March 15, 2014 at 6:30 pm

      Thank you. It was very tasty and a great way to have lamb shanks. GG

      Reply
  11. Lorraine Not Quite Nigella says

    March 15, 2014 at 11:55 am

    Oh my goodness look at that bagel! The filling looks so tempting. I didn’t know that single layers were best but I guess that fits. Thanks for all of the tips!

    Reply
    • GG says

      March 15, 2014 at 6:31 pm

      I’ve learnt quite a bit in my experiments. But its an easy pice of kit to use. GG

      Reply
  12. Sally - My Custard Pie says

    March 16, 2014 at 9:33 am

    It looks sublime. Do you miss the crispy bits though?

    Reply
    • GG says

      March 16, 2014 at 1:31 pm

      In this instance no and you can brown stuff afterwards. I’m going to try confit chicken wings next, then crisp up in the pan. GG

      Reply
  13. Karen says

    March 17, 2014 at 6:01 pm

    I am loving the sous-vide recipes that you are creating GG and the lamb shank looks amazing….Karen

    Reply
    • GG says

      March 17, 2014 at 9:28 pm

      Oh thank you Karen. GG

      Reply
  14. Janice Pattie (@FarmersgirlCook) says

    March 17, 2014 at 8:17 pm

    Oh I’m well impressed with this, love lamb shank and it looks so tasty on that bagel with the coleslaw.

    Reply
    • GG says

      March 17, 2014 at 9:29 pm

      I wanted to do something a bit different with lamb shanks. GG

      Reply
  15. Sylvia says

    March 18, 2014 at 7:42 am

    Wow it looks so tasty 🙂 I recently discover how tasty can be fork tender lamb 😉

    Reply
    • GG says

      March 18, 2014 at 8:17 am

      Really tender lamb is very delicious. There are so many delicious recipes for it. GG

      Reply
  16. Hotly Spiced says

    March 18, 2014 at 10:36 am

    This looks very good. I used a sous vide for the first time last year. And I loved it. I would like to have one in my kitchen. How handy! Your BBQ sauce for the lamb shank has my mouth watering xx

    Reply
    • GG says

      March 18, 2014 at 11:04 am

      Thank you. The BBQ sauce could be used for lots of different things. I love the sous vide, the chicken breasts I cooked came out so much more tender than almost any other method I’ve tried. GG

      Reply
  17. Chantal says

    March 18, 2014 at 4:43 pm

    it looks so yummy. It’s a very good lunch.
    Thank you for this recipe.
    Very happy to stop by here.

    Chantal

    Reply
    • GG says

      March 19, 2014 at 11:00 pm

      Thank you for stopping by. I’m so glad you like the recipe. GG

      Reply
  18. Emma says

    March 18, 2014 at 9:41 pm

    That bagel looks seriously amazing – worth the experimentation!

    Reply
    • GG says

      March 19, 2014 at 11:00 pm

      Thank you, it was well worth the experiments. GG

      Reply
  19. Choc Chip Uru says

    March 19, 2014 at 1:53 am

    What a delicious bagel my friend, full of gourmet flavour 😀

    Cheers
    Choc Chip Uru

    Reply
    • GG says

      March 19, 2014 at 11:01 pm

      I love that, gourmet flavour. GG

      Reply
  20. Bintu @ Recipes From A Pantry says

    March 19, 2014 at 10:52 am

    I came back to come and drool.

    Reply
    • GG says

      March 19, 2014 at 11:41 am

      Ahh Bintu Thank you!! GG

      Reply
  21. Fiona Maclean says

    March 19, 2014 at 11:48 pm

    that does look wonderful!

    Reply
    • GG says

      March 20, 2014 at 5:54 pm

      Thank you Fiona. GG

      Reply
  22. Janie says

    March 20, 2014 at 5:36 pm

    Oh gosh, that meat does look tender! Great job GG!
    Janie x

    Reply
    • GG says

      March 20, 2014 at 5:55 pm

      Thanks Janie, It was very tender. GG

      Reply
  23. Nayna Kanabar says

    March 21, 2014 at 9:38 am

    This method of cooking looks great.

    Reply
    • GG says

      March 21, 2014 at 10:51 am

      It is so versatile. GG

      Reply
  24. Choclette says

    March 21, 2014 at 7:23 pm

    The BBQ sauce sounds delicious and would work really well for a tofu burger I reckon.

    Reply
    • GG says

      March 24, 2014 at 9:15 pm

      Yes it would be great with tofu. GG

      Reply
  25. Louisa, Eat Your Veg says

    March 22, 2014 at 2:06 pm

    Gosh that does sound like one top notch sandwich! Lovely sounding bbq sauce with the lamb shank, totally delish. Glad you’re getting to grips easily with sous vide, bet it’s been lots of fun experimenting.

    Reply
    • GG says

      March 24, 2014 at 9:16 pm

      It’s been really good experimenting and the Donald Russell meat is delicious. GG

      Reply
  26. Morgan @ Peaches, Please! says

    March 24, 2014 at 1:54 pm

    The lamb looks fantastic! I love my sous vide.

    Reply
    • GG says

      March 24, 2014 at 9:16 pm

      Me too. GG

      Reply
  27. Dannii @ Hungry Healthy Happy says

    March 25, 2014 at 1:02 pm

    Oh wow! I have been craving a bagel for so long now and this has pushed me over the edge. I am making bagels this weekend 🙂

    Reply
    • GG says

      March 25, 2014 at 2:40 pm

      Oh, I haven’t made bagels from scratch. I think I might give them a go. GG

      Reply

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Glamorous Glutton

Hi! I’m GG and I write a Food and Travel Blog based in the UK. I began my blog in 2011 after years spent in the fashion industry, travelling the world. Finally I had time to think and indulge in my passions for writing, travel, food, and photography, in my own time.♥
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