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Boneless Lamb Shanks in Red Wine & Rosemary

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Boneless Lamb Shanks in Red Wine & Rosemary

Cooking Time Icon

35 mins

Pack Weight Icon

125g approx. per piece, catchweight

Per Carton Icon

???

Shelf-Life Icon

12 weeks chilled

Storage Icon

Store between 0ºC and 5ºC

Aged Care

Foodservice

Healthcare

QSR

Marinated in our classic red wine & rosemary sauce and slow-cooked for 24 hours, this heel muscle is off the shank so its perfect for Aged Care or Catering.

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Reheating Instructions

UNOX Combi-Oven

  1. Empty contents of pouch into oven tray.

  2. Cook covered on dry heat @ 160°C for approximately 35 minutes or until 75°C core temp is reached.



Conventional Oven

  1. Empty contents of pouch into oven tray.

  2. Cook covered on @ 160°C for approximately 35 minutes or until 75°C core temp is reached.




Stovetop

  1. Empty contents of pouch into large pan.

  2. Gently simmer over medium heat, uncovered.

  3. Heat until sauce thickens and product reaches 75°C.

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Recipe Ideas

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