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Braised Lamb Shanks in Portobello Sauce
Braised Lamb Shanks in Portobello Sauce
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No need to travel to a Paris brasserie to enjoy this satisfying treat! Australian lamb is slow-simmered in a delectable Portobello mushroom sauce enhanced by the king of red wines, cabernet sauvignon. The flavorful sauce perfectly complements the rich lamb, fork tender and ready to heat and serve for an unforgettable meal. Individually packaged for maximum convenience, welcome to Paris. 13-15 oz. shanks, each shank serves 1.

Braised Lamb Shanks In Portobello Sauce

Braised Lamb Shanks In Portobello Sauce - Two Shanks Item #: LMS413
$46.95
Braised Lamb Shanks In Portobello Sauce - Four Shanks Item #: LMS813
$89.95
Each shank serves one
13-15 oz. shanks
Ready to bake
Ready in under 60 minutes

Braised Lamb Shanks In Portobello Sauce

No need to travel to a Paris brasserie to enjoy this satisfying treat! Australian lamb is slow-simmered in a delectable Portobello mushroom sauce enhanced by the king of red wines, cabernet sauvignon. The flavorful sauce perfectly complements the rich lamb, fork tender and ready to heat and serve for an unforgettable meal. Individually packaged for maximum convenience, welcome to Paris. 13-15 oz. shanks, each shank serves 1.
Preparation Ingredients Nutritional Reviews

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.

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