SKU: 059038
Braised Lamb Shank - This deluxe heel-on hindshank of lamb has been hand-seasoned and perfectly oven-seared, then slowly braised in the pouch with our Classic Demi Glace. Serve as is or with a lingonberry compound butter, roasted root vegetables, or your choice of added ingredients. Each piece is approximately 20 ounces.
Cooking THAWED PRODUCT (34°F):
BOILING: Place thawed product in a pot of boiling water in the bag. Cook for 15 – 17 minutes, or until an internal temperature of 165°F, remove from bag and serve.
STEAMING: Place thawed product in a steamer in the bag. Cook for 15 – 17 minutes, or until an internal temperature of 165°F, remove from bag and serve.
Cooking FROZEN PRODUCT (10°F):
Add 4-6 minutes to above boiling/steaming time.
Featured post
There are many types of caviar. Indeed, you have tried many or are just looking for what kind of caviar would be perfect to taste. Today we will tell you...
Featured post
Caviar is a delicious delicacy that we would all like to try at some point. Still, the truth is that many times people have it before them and do not...
Featured post
Serving Caviar will always add a touch of luxury to your table. Whatever is a dinner or a brunch, choosing Caviar– any type of Caviar– is a top choice if...
Exploring the Delights of Tobiko in Sushi DishesTobiko, the roe of flying fish, is a versatile and visually appealing ingredient in sushi, known for its crunchy texture and slightly briny...
An Exploration of Two Exquisite Truffle Preparations Truffles, often dubbed the "diamonds of the kitchen," have captivated food enthusiasts for centuries with their earthy, complex flavor profile and elusive nature....
A Nordic Smoked Salmon & Caviar Treat When it comes to satisfying simple yet exquisite taste buds, few dishes are as delightful as a classic smoked salmon platter. Today, we’re...
Exploring the Delights of Gourmet Delicacies For the discerning palate, a meal transcends mere sustenance; it’s an orchestra of exquisite tastes and textures, a symphony of flavors conducted by the...
