There is no need to travel to France to enjoy the satisfying dish of Rosemary Mint Lamb Shanks, as you can indulge in this French cuisine in the comfort of your home. We offer succulent, bone-in, braised lamb shanks online that are complemented by an aromatic sauce bright with rosemary and mint. Thanks to the slow-cooked braising process, each bite of the Rosemary Mint Lamb Shanks is juicy and tender. Serve our gourmet rosemary lamb shanks over mashed potatoes, rice, or noodles—the possibilities are endless.

Each 14-17 oz. Rosemary Mint Lamb Shank delivery serves one to two people. We also offer our gourmet lamb entree of braised lamb shanks in rosemary mint sauce in a larger size, which can serve four people. Buy lamb shanks online—perfect for hosting holiday dinners or a special gathering.

No need to travel to a brasserie to enjoy this satisfying dish. 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 our lamb shanks over mashed potatoes, rice or noodles, the possibilities are endless. Bienvenue to Paris. Each 14-17 oz. shank serves 1-2.

Rosemary Mint Lamb Shanks

Rosemary Mint Lamb Shanks - Two Shanks Item #: LBS04

$46.95

Qty

Rosemary Mint Lamb Shanks - Four Shanks Item #: LBS08

$84.95

Qty

Each shank serves 1-2

Each shank is 14-17 oz.

Ready to bake

Ready in under 60 minutes

Rosemary Mint Lamb Shanks

Preparation Ingredients Nutritional Reviews

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 the internal temperature be monitored closely by using a meat thermometer to avoid overcooking. Heating times may vary. Product internal temperature should reach 165°F.

Lamb, Water, Veal Glace (Veal Stock (veal bones, water), Roux (made of wheat flour and veal fat). Modified Food Starch, Mirepoix Stock (made of carrot, celery, and onion stocks), Red Wine, Beef Stock, Tomato Paste, Salt, Celery Stock, Carrot Stock), Red Wine, Modified Food Starch (corn). Tomato Paste, Sea Salt, Rosemary, Mint, Thyme, Black Pepper.

Contains: Wheat.