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