Ratings - Ease: 3/5, Taste: 4/5, Price: $
Scale: Ease out of 5, with 5 being easy and 1 difficult. Taste out of 5, 5 being delicious and 1 being disgusting. Price out of 5 dollar ($) signs, $ being cheap and $$$ being expensive.
Link to the recipe:
I'm pretty stuck between whether or not to recommend this recipe. On one hand, it takes 24 hours to sous vide the lamb shanks. On the other, there's only half an hour maximum of active time. It's very much a "set it and forget it" type dish. The biggest issue is that if a dish is going to take 24 hours, it should be an all-time classic. I can't say for sure that this was. It goes without saying that the meat was impossibly tender, but some thought that the sauce was too sour (it was made up mostly of vinegar, to be fair).
As for what I'd take not of when making the recipe, or what I'd change about it, I've got a few ideas. I put plastic wrap on the sous vide container, to prevent evaporation during the cook (if too much water evaporates, the sous vide won't have enough to circulate). This is a must with a cook this long. I'd also recommend adding a bit of sugar or honey to the sauce, to tone down the acidity. Even though it was reduced and cooked for a long time, the vinegar was still a bit strong for some.
This dish can only be really made if you have a taste for lamb and the distinctive slightly gamey flavor. Since the recipe doesn't rely on mustard or any other antioxidant to quell the gamey flavor, you'd better be prepared to taste that. I personally like it, but I definitely get why a lot of people are off-put by it. Serve this alongside some white rice with a side and you've got a great meal (provided you like lamb). It also makes excellent sandwiches the next day, with some mustard, feta, and arugula.
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