Braised Lamb Shanks In Portobello Sauce
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. Each 13 oz. lamb shank serves one.
If thawing, please do so under refrigeration. Conventional Oven: Preheat your oven to 425°F. Peel open the pouch and place the product into a shallow baking dish. Discard the plastic pouch. Cover with aluminum foil. Place the baking dish in the oven and bake for 50 minutes (if frozen) or 30 minutes (if thawed). Carefully take the baking dish out of the oven and serve.
Lamb Shank, Diced Tomato In Tomato Juice (tomatoes, tomato juice, salt, calcium chloride, citric acid), Portobello Mushrooms, Cabernet Sauvignon Wine (contains sulfites), Beef Broth Concentrate (beef broth, salt), Shallots, Water, Salt, Modified Corn Starch, Garlic, White Pepper, Vegetable Oil (canola oil, extra virgin olive oil), Xanthan Gum, Oregano Leaves.