Lamb ragu (shoulder)
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Pro-level cooking techniques made simple.
Ingredients for 8
Lamb shoulder (boned), 2.5-3 kg
Garlic, whole head, split in half
Small red onion, roughly chopped
Two small sprigs rosemary
Two small sprigs thyme
Tomato passata, one small carton
One bottle cheap and nasty red wine
Salt, pepper
Directions
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Step 1
Cut the lamb shoulder in 2, season well with salt and pepper. Stud each piece of lamb with the individual pieces of garlic and the herbs Place each piece of lamb in its own vacuum bag, be careful not to lose any of the garlic or herbs.
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Step 2
Add the chopped onion to each bag equally. Pour over 1/3 carton of passata into each bag, reserve the remaining 1/3 to finish the dish. Pour over 1/2 the bottle of wine into each bag or as much as the vacuum bag will hold, if less. Seal the two bags, place in water bath at 72C for 28 hours
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Step 3
When the cooking time has elapsed, allow the temperature in the water bath to fall away before attempting to remove the vacuum bags as it will be very hot! Once cool enough to the touch, and being careful not to spill any of the cooking liquor, remove the lamb pieces from the bags and set aside to cool. Strain the liquor through a sieve, discard what’s left behind other than the softened garlic pieces which should be added back to the sauce. Reduce the sauce by around half, adding passata to sweeten at the end. You want it to be rich in taste, but not excessively so
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Step 4
Serve over freshly cooked pasta, accompany with a good Brunello
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