Braised Lamb Shank with Garlic – 2 x 450g – Frozen – Ooh la la! de Chef Julien

Cooked sous vide at low temperature New Zealand lamb shank with sauce and roast garlic and cherry tomato.

Portion with one piece per packet.

Reheating (best to thaw prior reheating)

Bain Marie: with pouch, 85∘C in simmering water, 15 minutes
Traditional Oven: Without pouch, 180∘C, 10 minutes
Microwave: Without pouch, 700W, 3 minutes