Sous Vide Lamb Ragu
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 8
2 bone-in lamb shanks (about 2 pounds)
1 (14.5-ounce) can diced tomatoes, with juice
1 cup veal stock
1 cup finely diced onion
1/2 cup finely diced celery
1/2 cup finely diced carrot
1/2 cup red wine
2 sprigs fresh rosemary
2 teaspoons kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
Set the Anova Sous Vide Precision Cooker to 150°F (65.6°C).
Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 48 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the lamb submerged.
When the timer goes off, remove the bag from the water bath. Remove the shanks and let cool for at least 10 minutes.
Remove the meat from the bone and discard any excess fat. Shred into bite-sized pieces.
Let the cooking liquid cool for at least 10 minutes and skim off any floating fat. Transfer to a large saucepan with the shredded lamb.
Bring mixture to a simmer over medium-high heat and cook, stirring occasionally, until sauce is thickened and coats the back of a spoon, about 10 minutes. Serve with pasta.