No need to travel to a Paris brasserie to enjoy this classic French-inspired indulgence. Our Braised Lamb Shanks are crafted from premium Australian lamb, slow-simmered until perfectly tender in a rich Portobello mushroom sauce infused with cabernet sauvignon. The result is a deeply flavorful braised meat entrée with layers of savory complexity — the cabernet adds depth, while the earthy mushrooms highlight the natural richness of the lamb.
These braised lamb shanks are fully cooked and ready to heat and serve, transforming any dinner into a memorable occasion. Enjoy the comforting elegance of Parisian cuisine in the comfort of your own home, effortlessly and deliciously. For a complete gourmet experience, pair with our creamy Asparagus Risotto and classic Green Bean Almondine.
Each order is two Braised Lamb Shanks; each is 13-15 oz. and serves one.
Braised Lamb Shanks In Portobello Sauce - Two Shanks
Item #: LMS413
No need to travel to a Paris brasserie to enjoy this classic French-inspired indulgence. Our Braised Lamb Shanks are crafted from premium Australian lamb, slow-simmered until perfectly tender in a rich Portobello mushroom sauce infused with cabernet sauvignon. The result is a deeply flavorful braised meat entrée with layers of savory complexity — the cabernet adds depth, while the earthy mushrooms highlight the natural richness of the lamb.
These braised lamb shanks are fully cooked and ready to heat and serve, transforming any dinner into a memorable occasion. Enjoy the comforting elegance of Parisian cuisine in the comfort of your own home, effortlessly and deliciously. For a complete gourmet experience, pair with our creamy Asparagus Risotto and classic Green Bean Almondine.
Each order is two Braised Lamb Shanks; each is 13-15 oz. and serves one.
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.
Braised Lamb Shanks In Portobello Sauce - Two Shanks