Braised Lamb Shank with Garlic
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House specialty Braised Lamb Shank with Garlic. Cooked with sous vide method in low temperature New Zealand lamb shank with sauce and roast garlic and cherry tomato. Portion with one piece per packet. By chef Julien (400 grams per packet), frozen -12℃.
Packaging: 1 piece, vacuum packaging
Wine Pairing: Bordeaux type of wine, Sociando Mallet 1996 (cabernet, merlot), medium to soft palate
Best defrost / thaw before reheating
*Time and temperature may vary according equipment
Bain Marie: with pouch, 85∘C in simmering water, 15 minutes
Traditional Oven: Without pouch, 180∘C, 10 minutes (Need to defrost or thaw prior)
Microwave: Without pouch, 700W, 3 minutes.
Recommend to serve with ratatouille (see side dish garnish)
Ingredients: Lamb Shank, butter, flour, salt, pepper, tomato paste, tomato concasse, sugar caramel, thyme, bay leaf and pickles.
Weight: 400 grams +/~ (variance according to the bone size)
Servings: 1 person
Store: Frozen at -12 to -18℃, best to thaw 24 hours prior reheating
Shelf life: 1 year from production day
In the cart page, please indicate your preferred delivery date and time under special remarks. E.g. 10 Dec 2020 12pm-2pm
The time slots we have are:
6pm-8pm (surcharge of $20)