Ragu Sauce Made With Lamb Shoulder And Braised Artichokes by

• 总时间: 3 hours 40 minutes

配料

Lamb shoulder: 2 each

Extra virgin olive oil: 100 g

Vegetables: 150 g, chopped (celery, carrot, scallion)

Maldon salt: 15 g

50 g

Tomato sauce: 10 g

Artichokes: 7

Water: 250 g

Salt: 5 g

Extra virgin olive oil: 20 g

Ascorbic acid: 0.3 g

Garlic: 1 clove

Thyme: 1 branch

步骤

Ragu

De-bone both shoulders chop into 2 cm cubes.Brown in a pan with oil.Separately prepare a base with the mix of vegetables oil tomato and lamb juice.Let cook for 10 minutes adding the cubes of lamb and then glaze.Adjust salt.Let cool and then close in a vacuum pack and cook in the Roner at 55°C for 3 hours. minimal_rich_text

Braised artichokes

Remove the outer leaves of the artichokes and cook them in a vacuum pack with water oil salt and ascorbic acid for 15 minutes.Check to make sure they are done.Then divide each artichoke into 4 parts brown in a pan with a bit of oil garlic and the thyme.Glaze the ragu in the pan place 3 cubes of lamb on the plate along with 2 artichoke parts and top with the ragu sauce. minimal_rich_text