Slow-cooked Lamb Shanks

Slow-cooked Lamb Shanks

Our Lamb shanks have been confit and slow-cooked for 12 hours before reaching you. These require just heating up to allow for the perfect fuss free dinner at home.

Lamb Shanks

  1. Pre-heat oven to 180 degrees Celsius.
  2. Spread lamb shanks on a baking tray with a light coat of oil.
  3. Pop in the oven and cook for 20 minutes, or until golden brown.
  4. Remove from the oven and check the temperature by carefully pulling the flesh away from the bone and checking the internal temperature by touch.

Cauliflower Gratin: 

  1. Pre-heat oven to 180 degrees
  2. Remove lid from the gratin and pop into the oven for around 20 minutes, or until golden.
  3. We suggest sprinkling a little cheese on top for the last 5 minutes.
  4. Season with salt and pepper, before serving.

Roast Vegetables: Tips and How to:

  • Chop and slice all vegetables evenly. This allows for more even cooking time and consistency.
  • Group vegetables based on their cooking time. Note: Root vegetables (potato, pumpkin, etc.) take longer time to roast that cruciferous veggies (broccoli, beans, onion). Group accordingly and place on separate baking trays. Pop root vegetables into the oven first, followed by cruciferous vegetables – so they all finish cooking at the same time. CAN YOU GIVE AN INDICATION OF HOW MUCH LONGER ROOT VEG TAKE TO COOK?
  • Avoid putting too many vegetables on one tray. Avoid putting too many vegetables on one tray. If you crowd the tray, they will not crisp up. The more spread out they are, the more golden and crunchier they will become.
  • Season appropriately. We love adding salt, pepper, crushed garlic cloves, olive oil and chilli to the baking tray with our veggies. Fresh herbs are also delicious. Rosemary, thyme, and sage are our favourites!
  • Use our Seasoning mix (crush the garlic cloves) for the perfect roast vegetable seasoning!


Gravy:

Our gravy is ready to go! When you are about five minutes off serving your meal, place the gravy in a saucepan and heat, by bringing it slowly to the boil.

Secret chef tip: Keep leftover juices from lamb shank bag and add to gravy.

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