Dinner Ladies
Start Shopping
  • Home
  • Full Menu
    • Browse all
    • Specials
    • Favourites
    • Pantry Staples
  • Categories
    • Poultry
    • Beef & Veal
    • Lamb
    • Pork
    • Seafood
    • Vegetarian
    • Side dishes
    • Breakfast
    • Lunch
    • Desserts
    • Snacks
  • Sort By
    • Vegetarian
    • Plant-based
    • Allergens
    • Kids
    • Toddlers
    • Low Carb
    • Under 500 cals
    • Dinners for 1
    • Dinners for 2
    • Dinners for 3+
    • Some Prep
    • No Prep
    • Microwavable
  • Gift Vouchers
  • Our Service
  • Why Frozen?
  • Delivery Info
  • More...
    • About Us
    • Contact
    • Log In
    • My Account
    • FAQ
    • Press
    • Community
    • Blog
    • Subscribe
    • Terms

Spiced, slow-cooked lamb shanks

Back to Home

HERE'S HOW WE MAKE IT

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. 


INGREDIENTS

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).

ALLERGENS

MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 SMALL
ENERGY6583.1kj
PROTEIN134.2g
FAT TOTAL100.9g
- SATURATED0.9g
CARBS11.4g
- SUGARS9.8g
SODIUM2053.1mg

SIZES

Small:
Two large lamb shanks with sauce.

GOES WITH

Serve with cauliflower puree, braised beans or any soft, pillowy, sauce-sucking carb like mash or soft polenta.

To make your shanks go further, you could also pull the meat off the bones and toss it, with its sauce, through pasta - delicious!

LOW CARB: Cauliflower puree makes a good mash substitute; serve a mixed leaf salad, garlicky spinach or green beans on the side.

PREP, COOK AND SERVE

Frozen product. Once defrosted, reheat and consume within 48 hours. 

PLEASE NOTE: this dish comes in a microwave-safe foil container. Ensure that you place only one tray in the microwave at a time and that it has room to move freely.

To cook, remove the plastic bag, cover with foil, and place in a preheated 180C oven for 25-35 min (from defrosted) to 60 min (from frozen), or until heated through. To reheat in the microwave, pierce the bag and microwave for 4 min (from defrosted) to 10 min (from frozen), or until heated through.

  • Faq
  • Press
  • Blog
  • Your Account
  • Terms
  • Subscribe
  • Community
  • Contact
Dinner Ladies Logo
  • Follow Us
  • Facebook
  • Instagram
  • YouTube