Slow-Cooked Tagine-Style Lamb Soup

Use the Anova Precision Oven’s sous vide mode to cook leg of lamb until tender with a medium doneness before stirring it into a delicious, sweet-and-savory spiced soup. Notes: You have two options for finishing the sous vide lamb. Either add it into the soup and let it simmer for an additional 30 minutes or reserve the meat to stir in right before serving. The former option will give the tagine a more familiar texture, while the latter will preserve the perfect doneness of the lamb. If, after cooking the soup, you’ve found that it is too thin, add a cornstarch slurry: Mix the cornstarch with 1 teaspoon of water, and then stir this mixture into the soup. Return to the oven and cook for 5 minutes to thicken.