Cut: shank Lamb Shanks with Beans

  • Meat Lamb
  • Cut Shank

This hearty winter braise cooks slowly. Pop it in the oven it's effortless!

Ingredients

Ingredient Description 1 Unit 4 Units 10 Units
Lamb Shanks Hind or Foreshank, Frenched 4 16 40
Gravy Mix 10g 40g 100g
Brown Onion Wedges 100g 400g 1kg
Garlic Crushed 10g 40g 100g
Carrots 2cm Pieces 30g 120g 300g
Celery 2cm Pieces 100g 400g 1kg
Cannellini Beans Tinned, Drained 240g 960g 2.4kg
Tomatoes Diced, Tinned 400g 1.6kg 4kg
Bay Leaves Dried 2 8 20

Preparation

BUTCHER – PREPARATION/METHOD

1. Toss shanks in gravy mix and combine with onion, garlic, carrots, celery and beans. 

2. Pour oven tomatoes and add bay leaves. 

RETAIL PRESENTATION

Display in a foil tray or vacuum pack for convenience.

CUSTOMER-INSTRUCTIONS FOR REHATING/PREPARATION

Oven;

1. Preheat fan forced oven to 140°c.

2. Tip contents of vacuum bag into an ovenproof casserole dish. Cover and bake for 3 hours. Stir and return to the oven for a further 1 hour or until lamb is tender and falling off the bone. 

Slow Cooker; 

1. Tip contents into a slow cooker.

2. Set on low and cook for 10-12 hours or set on high and cook for 4-6 hours.

SERVING SUGGESTION

Serve with creamy mashed potato and a sprinkling of chopped parsley.

MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS

Ideal to display as a warming winter casserole.