No need to travel to a Paris brasserie to enjoy this satisfying treat! Australian lamb is slow-simmered in a delectable Portobello mushroom sauce enhanced by the king of red wines, cabernet sauvignon. The flavorful sauce perfectly complements the rich lamb, fork tender and ready to heat and serve for an unforgettable meal. Individually packaged for maximum convenience, welcome to Paris. 13-15 oz. shanks, each shank serves 1.
- Each shank serves one
- 13-15 oz. shanks
- Ready to bake
- Ready in under 60 minutes
Meal Preparation
Conventional Oven (from thawed): Thaw for 24 hours under refrigeration and must be heated from a refrigerated state. Preheat your oven to 375°F. Remove Lamb Shank and sauce from pouch and place on a shallow oven safe dish. Cover the dish well with aluminum foil. Place in the center of the oven and heat for 20 minutes. Remove foil and continue heating for an additional 10 minutes. Carefully remove the Lamb Shanks from the oven and let rest for 3 minutes. Boil (from frozen): Bring 3-4 quarts of water in a large pot to boil add pouches to boiling water. When water returns to boil, reduce heat so the water is just simmering. Simmer Shanks 20-25 minutes, stirring occasionally, or until the Shanks reach an internal temperature of 165°F. It is recommended that internal temperature be monitored closely by using a meat thermometer to avoid overcooking. Heating times may vary. Product internal temperature should reach 165°F.Nutrition Facts
Lamb, Water, Mushrooms, Diced Tomato (Tomatoes, Tomato Juice, Citric Acid, Calcium Chloride), Red Wine (contains sulfites), Beef Base (Beef Stock, Natural Flavor, Salt, Beef Fat), Modified Food Starch (corn, Onions, Mushroom Broth Concentrate (Mushroom Juice, Natural Flavor, Salt), Olive Oil, Garlic, Xanthan Gum, Sea Salt, Thyme, Black Pepper, Ground Bay Leaf, Basil.1 Review Hide Reviews Show Reviews
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Braised Lamb Shanks In Portobello Sauce
My best friend loves lamb and lamb chops. And she reported that these shanks are the best! She could not have cooked some better.
