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.
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.
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
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.
Now that’s a bagel! Looks so inviting!
It’s always great when you pile it high. GG
Just a taste GG, just one bite please….
Any time Bintu, It was goood! GG
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!
I’m really enjoying playing around with mine. GG
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 🙂
Awww thank you Nazneen. I have been really enjoying experimenting and the flavours are really intense. GG
Clever, very clever, very tasty!
Thank you Lizzy. GG
Its lunchtime here at the moment and this has really made my mouth water. Yumo love the look of that presentation.
There’s nothing like an overfilled bagel or roll and the meat in this one is really juicy. GG
I think next were going to see you on the Iron Chef, this is amazing.
Ha ha! Thank you. GG
Great post – I am thawing out my lamb shanks at moment to cook this weekend. love the accompaniments you have here.
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
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
Great, let’s plan something fab. GG
It looks absolutely fantastic (and not good to look at when really hungry) 😉
Thank you. It was very tasty and a great way to have lamb shanks. GG
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!
I’ve learnt quite a bit in my experiments. But its an easy pice of kit to use. GG
It looks sublime. Do you miss the crispy bits though?
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
I am loving the sous-vide recipes that you are creating GG and the lamb shank looks amazing….Karen
Oh thank you Karen. GG
Oh I’m well impressed with this, love lamb shank and it looks so tasty on that bagel with the coleslaw.
I wanted to do something a bit different with lamb shanks. GG
Wow it looks so tasty 🙂 I recently discover how tasty can be fork tender lamb 😉
Really tender lamb is very delicious. There are so many delicious recipes for it. GG
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
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
it looks so yummy. It’s a very good lunch.
Thank you for this recipe.
Very happy to stop by here.
Chantal
Thank you for stopping by. I’m so glad you like the recipe. GG
That bagel looks seriously amazing – worth the experimentation!
Thank you, it was well worth the experiments. GG
What a delicious bagel my friend, full of gourmet flavour 😀
Cheers
Choc Chip Uru
I love that, gourmet flavour. GG
I came back to come and drool.
Ahh Bintu Thank you!! GG
that does look wonderful!
Thank you Fiona. GG
Oh gosh, that meat does look tender! Great job GG!
Janie x
Thanks Janie, It was very tender. GG
This method of cooking looks great.
It is so versatile. GG
The BBQ sauce sounds delicious and would work really well for a tofu burger I reckon.
Yes it would be great with tofu. GG
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.
It’s been really good experimenting and the Donald Russell meat is delicious. GG
The lamb looks fantastic! I love my sous vide.
Me too. GG
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 🙂
Oh, I haven’t made bagels from scratch. I think I might give them a go. GG