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Slow-Cooked Lamb ShanksSlow-Cooked Lamb ShanksSlow-Cooked Lamb Shanks
Slow-Cooked Lamb ShanksSlow-Cooked Lamb ShanksSlow-Cooked Lamb Shanks

Slow-Cooked Lamb Shanks Gluten FreeDairy Free Meals

Slow-cooked lamb shanks with a red wine and rosemary jus

£13.00 Serves 2 (900g)

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Tell Me More

  • Featured in Michel Roux Jr’s television programme Tried and Tasted. Judged alongside some the country’s most popular Lamb Shanks, ours were selected as the very best
  • Perfect for a special night in or if your entertaining – this is the kind of dish you’d find at a top-end restaurant … but without the hefty bill!
  • Our chefs check each shank for tenderness before removing from the braising liquor

Try it with:

  • Try it with our Creamy Mash and some wilted spinach and steamed tenderstem broccoli
  • It also goes really well with some potatoes roasted with olive oil and some sprigs of rosemary. If they are in season, add some sautéed asparagus drizzled with butter
  • For an interesting twist, try them with slices of courgette, aubergine, red onion and peaches, all roasted together in the oven, and some couscous

If it's for a dinner party serve with:

How We Make It At Our Kitchen

  • The secret is really good quality lamb. We start by seasoning and leaving it to marinate overnight in rosemary and our local, Great Taste Award-winning rapeseed oil. Then the lamb is roasted in the oven for an hour to add some colour.
  • Next our chefs braise the shanks with onion, celery and garlic, lots of good red wine, and plenty of rosemary and thyme. They are left to braise for up to 2½ hours, during which they are checked individually by the chef to ensure they are cooked to perfection, until they are deliciously tender, with the meat almost falling off the bone.
  • Finally, we make the sauce using the braising stock and some redcurrant jelly, to add a touch of sweetness.

Dinner Party Tip

  • Spoon our Creamy Mash just off-centre of the plate
  • Rest the lamb shank on the plate with the bone on top of the potato
  • Pour over the jus and add Cavolo Nero to the side

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)546 2,457
Energy (cal)130 585
Protein (g)15.9 71.6
Carbohydrate (g)4.2 18.9
of which: sugars (g)4.2 18.9
Fat (g)5.5 24.8
of which are saturates (g)2.1 9.5
Fibre (g)0.7 3.2
Sodium (g)0.25 1.13
Salt (g)0.625 2.825

Please Note: The details above are correct as of 16 July 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract). If you’d like to find out more about our ingredients, click here

Lamb (50%), Red Wine and Rosemary Jus (50%) [Sulphites] (contains: Water, Red Wine (8%), Onion, Carrots, Celery, Lamb Glace (contains: Concentrated Broth from Lamb (Meat, Water), Maltodextrin (Potato), Yeast Extract, Salt, Glucose, Vegetable Concentrates (Onion, Carrot, Celery, Leek, Garlic), Emulsifier: Mono- and Diglycerides of Fatty Acids, Herb & Spice Oils (Nutmeg, Laurel, Tarragon, Rosemary, Pepper, Thyme)), Redcurrant Jelly (contains: Glucose Syrup, Redcurrant Juice (from concentrate), Gelling Agent (Pectin), Acidity Regulators (Citric Acid, Sodium Citrate), Elderberry Extract), Rapeseed Oil, Tomato Puree, Garlic, Cornflour, Salt, Thyme, Rosemary), Rapeseed Oil, Rosemary, Salt, White Pepper.

Please Note: The details above are correct as of 16 July 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking Instructions

At our kitchen, we prepare food by hand using the same ingredients and techniques you would at home. We then freeze our meals at -35°C so it tastes freshly made when you cook it at home (no nasty additives or preservatives required). Most of our food can be heated from frozen (sometimes in minutes in your microwave). Check the instructions below.

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

serves 2

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

Preheat oven. Remove sleeve, pierce film. Place on a baking tray in the top of the oven.

Oven Settings

Fan 180°C, Electric 200°C, Gas Mark 6.
40 mins > remove film > 25-30 mins
Allow to stand for 2 mins before serving.

Extra Warnings:

Steam may be released when removing film lid. This product contains bones.

Please Note: The details above are correct as of 16 July 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Celery, Sulphites

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 16 July 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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