For this dish, we dry rub the shanks in ground spices (cumin, coriander, star anise) before browning them, then gently cook them for hours with vegetables, a splash of red wine, free-range chicken stock and tomato passata, until the sauce is rich and thick and the meat almost falling off the bone. Individual is one lamb shank with sauce and a small is two lamb shanks with sauce.

Lamb shanks, coriander, cumin, star anise, olive oil, garlic, carrots, celery, onion, rosemary, thyme, red wine, tomatoes, balsamic vinegar, salt, chicken stock (free-range chicken bones, carrots, celery, onion, garlic, water, parsley, peppercorns, bay leaves).

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

TO COOK INDIVIDUAL AND SMALL: Remove plastic film, cover with foil, and place in a preheated 180C oven for 25-35 (from fresh/defrosted) to 60 minutes (from frozen), or until heated through. To reheat in microwave, pierce the plastic film and microwave for 4 (from fresh/defrosted) to 10 minutes from frozen, or until heated through.

This dish is microwavable.  Please ensure your microwave is large enough to fit the foil tray, or empty into a micro-wave safe container till evenly heated through.

DEFROST INFORMATION: suitable for freezing. May be cooked straight from frozen or defrosted overnight in the fridge. Once defrosted, keep refrigerated and consume within 48 hours. 

Cooking instructions are guidelines only. Ovens and microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.