Cooked meats ▶ Lamb shanks with gravy ▶ 1 kg

Cooking times may vary depending on the appliance used.
If frozen, thaw in refrigerator before heating.

Conventional oven

Preheat oven to 205 °C (400 °F). Remove lamb shanks from bag and place into a baking dish. Pour the gravy over the shanks, cover and place in oven for approximately 20 minutes, on middle rack. Baste occasionally during cooking. Remove cover and continue cooking for 5 minutes. Serve.

Suggestion: Surround the lamb shanks with your favorite vegetables and add a little water. Cover and place in oven (190 °C / 375 °F) until vegetables are tender.

Boiling water

Place bag in a properly sized pot and cover with cold water. Bring water to a low boil and heat for approximately 10 minutes. Remove contents from bag and serve. Caution: contents will be hot! For roasted meat, remove lamb shanks from bag and place on a baking sheet. Roast in oven (230 °C / 450 °F) for 5 minutes and serve.

Frying pan

Remove lamb shanks from bag and keep the gravy. Place shanks into a frying pan and heat over medium-high heat for approximately 10 minutes, turning a few times. Add the gravy, cover, and reduce until the desired consistency. Coat the lamb shanks with gravy and serve.

Suggestion: Before adding the gravy, remove lamb shanks from frying pan and place in oven (180 °C / 350 °F). Meanwhile, deglaze pan with 1/3 cup (85 ml) of red wine. Add the gravy and reduce until the desired consistency. For a creamier sauce, add a little cream, stir and serve.