Take your holiday dinner to the next level with Brooke Williamson's braised lamb ragout topped with burrata cheese and served with homemade everything bagel seasoned crackers.Sponsored by Morton Salt.Ingredients2 pounds boneless lamb leg/shank, roughly cubed into 1 to 2-inch pieces2 tablespoons canola oil1 tablespoon Morton® Kosher Salt, plus more for seasoning1 teaspoon freshly ground pepper1 tablespoon fresh picked and chopped thyme1 teaspoon ground coriander1 teaspoon toasted ground cumin3 cloves garlic, minced1/2 yellow onion, small diced1/2 cup red wine1 (10-ounce) can peeled, crushed tomatoes1 tablespoon light brown sugar4 cups chicken stock1 cup heirloom cherry tomatoes8 ounces fresh burrata cheese1 cup picked celery leaves1 tablespoon fresh lemon juice1 tablespoon olive oilFreshly ground Morton® Coarse Salt Freshly ground black pepper1 cup all-purpose flour1 cup whole wheat flour1 teaspoon Morton® Fine Salt1 teaspoon sugar3 tablespoons olive oil, plus more for brushing1/2 cup water1 teaspoon white sesame seeds1 teaspoon onion flakes1 teaspoon garlic flakes1 teaspoon poppy seeds1 teaspoon ground Morton® Coarse Salt1/2 teaspoon ground black pepperStepsFor the ragout: Heat a heavy sauce pot or cast-iron pot over medium heat and add the canola oil. Season the cubed lamb with the kosher salt and pepper. When the oil in the pot begins to smoke, add the lamb and brown on all sides. Add the thyme, coriander, cumin, onion and garlic, and stir to coat the lamb. Deglaze with the red wine, and allow the wine to reduce by half. Add the canned tomatoes, brown sugar and chicken stock. Cover the pot and turn the heat down to a simmer. Allow to simmer for approximately 1 to 1 1/2 hours, stirring occasionally, making sure that the liquid is not evaporating too quickly. When the meat is tender enough to fall apart (this may happen around an hour in), remove the lid and add the heirloom cherry tomatoes. Allow the liquid to reduce enough to seem slightly thick and stew like. The cherry tomatoes should cook just enough to begin to bloat and burst, but not until they are falling apart. Taste for seasoning, and add more kosher salt if needed.For the crackers: Preheat oven to 375 degrees. In a large mixing bowl, whisk together the flours, salt and sugar. Stir in the water and oil until a dough comes together. Knead the dough on a lightly floured surface until smooth. Cut into 4 pieces. Roll each ball of dough out until 1/8 inch thick. Transfer the rolled out dough to a parchment-lined baking sheet and brush with olive oil. Sprinkle liberally with the topping mixture. Bake for 20 to 30 minutes, until light brown and crisp. Cool completely and break into large pieces.To assemble: Divide the burrata cheese among 6 serving bowls. Add the lamb ragout around the cheese, not covering it completely. Toss the celery leaves with the lemon juice, olive oil, salt and pepper and use to garnish the top of the cheese and ragout. Place the cracker pieces around the edges of the bowl.For more amazing shows & recipes download the Tastemade App: http://link.tastemade.com/HE7m/1cY7XuVWaA___Subscribe to Tastemade: http://taste.md/1QsXIWqFIND us on Snapchat Discover: http://taste.md/1P9UuDMLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PMore daily programming http://www.tastemade.comWatch us behind the scenes at Snapchat: @tastemade