*Allergens in bold
£9 per person, 2 portions
Lamb shanks are the king of all lamb cuts! Slow cooked until meltingly tender in a rich, deeply flavoured red wine sauce, this recipe is worthy of fine dining restaurants yet is completely straightforward to prepare.
Lamb, Wine (Sulphites), Carrot, Onion, Garlic, Thyme, Rosemary, Peppercorns, Oil
Preheat your oven to 180 degrees celsius. Empty your lamb shanks into a roasting tin and place into the oven for 30 minutes. Ensure your temperature probe reads above 75 degrees celsius for 30 seconds before removing your lamb from the oven.
Keep refridgerated. Do not freeze. Use by date on package.