Sous Vide Lamb Stew
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Ingredients for 6
2 pounds boneless lamb shoulder, cut into 1-inch cubes
4 ounces thick-cut bacon, cut into ½ strips
1 cup red wine
2 tablespoons tomato paste
1 quart beef stock
4 large shallots, quartered
4 medium carrots, peeled and cut into 1-inch pieces
4 stalks of celery, cut into 1-inch pieces
3 garlic cloves, peeled and smashed
1 pound small fingerling potatoes (or small red), cut in half lengthwise
4 ounces dried shiitake mushrooms (optional)
3 sprigs fresh rosemary
3 sprigs fresh thyme
2 dried whole bay leaves
Kosher salt and freshly ground black pepper
Set Anova Sous Vide Precision Cooker to 145°F (62.7°C).
Heat a large cast-iron skillet over medium-high heat. Render bacon until golden brown and set aside.
Season the lamb generously with salt and pepper and sear in bacon fat until golden brown on all sides. (You will probably have to work in several batches.)
Set lamb aside and deglaze pan with wine and stock. Add wine-stock mixture, bacon, lamb, any accumulated searing juices, vegetables, and herbs to a large Ziplock or vacuum bag. Seal the bag and cook for 24 hours.
Finishing Steps — Stovetop
Pour the contents of the bag into a large saucepan, removing the pieces of lamb to a plate. (This ensures the meat doesn't get overcooked or tough while the sauce and vegetables simmer.) Simmer over medium heat until the vegetables are tender and the sauce reduced by half, about 15 minutes.
Remove the saucepan from the heat, return the lamb to the pan to warm in the sauce, and serve.