Our bone-in, lamb shanks are complemented by an aromatic sauce bright with rosemary and mint. Thanks to the slow-cooked braising process, each bite is juicy and tender. Serve over mashed potatoes, rice or noodles, the possibilities are endless. Bienvenue to Paris. Each 14-17 oz. shank serves 1-2.

Conventional Oven (from thawed): Thaw for 24 hours under refrigeration. 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 on the center rack 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.