Braised Lamb Shank
Keep frozen until ready to use. Thaw in the fridge overnight.
Stovetop: Place the thawed bag in a pot of boiling water or in a steamer over boiling water. Heat the bag for 20 minutes, until internal temperature is 165F. If you don't have a thermometer, the food should be heated through after 20 minutes. It is fully cooked, so there is no danger. Remove the bag onto a serving plate, and give the bag a good shake to mix sauce. Open bag carefully and pour onto plate.