Rosemary Mint Lamb Shanks - Four Shanks

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.