Braised Lamb Shank with Garlic | 350g-450g

Braised Lamb Shank with Garlic | 350g-450g

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Cooked sous vide at low temperature New Zealand lamb shank with sauce and roast garlic and cherry tomato. Portion with one piece per packet. By chef Julien (400 grams per packet), frozen -12℃.

Reheating (best to thaw prior reheating)

*Time and temperature may vary according equipment

Bain Marie: with pouch, 85C in simmering water, 15 minutes
Traditional Oven: Without pouch, 180∘C, 10 minutes
Microwave: Without pouch, 700W, 3 minutes

Ingredients: Lamb shank,  butter, flour, salt, seasonings, tomato paste, tomato concasse, sugar caramel, thyme, bay leaf and pickles
Weight: 400 grams

 Servings: 1 to 2 persons

Store: Frozen at -12 to -18℃, best to thaw 24 hours prior reheating

Shelf live: 1 year from production day