Sous vide lamb shanks with Sicilian lemon and mint


Fresh Meat

  • 4 lamb shanks, approximately 1.2kg in weight

Fruit & Vegetables

  • 1 lemon, juiced and zested (without pith) preferably Sicilian
  • 1 garlic clove, finely minced
  • 750g of cauliflower, cut into small florets
  • 1 wild garlic leaf, add more if needed at end of cooking
  • 1 red chilli, deseeded and finely chopped

Salad & Fresh Herbs

  • 1 tbsp of fresh mint, chopped (be generous! I have used fresh herbs and dry herbs in sous vide and both work fine)

Store Cupboard

  • salt, to taste
  • black pepper, to taste
  • salt, to taste
  • black pepper, to taste

Oils & Vinegars

  • 1 tbsp of olive oil


  • 200ml of double cream, or dairy-free cream of your choice