Australian Butchers' Guild
- 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.
