Ingredients: Sovereign hill lamb shanks, carrot, onion, celery, red wine, rosemary garlic
To reheat place the sealed cryovac bag with lamb shanks into a pot of simmering hot water. Cover the pot and continue to simmer for 20 mins.
Using a kitchen towel, remove the bone from the lamb. Serve each shank across two plates, spoon over the sauce in the roasting tray.
Recommended sides and sauces
Side:Paris mash, Roast pumpkin, mejadra.
Sauce: Harissa, sauce verte