SERVES TWO (2 lamb shanks)
Slow braised Australian lamb shanks with a flavourful red wine, garlic & rosemary sauce.
Thaw shanks fully before reheating. Remove shanks from packet and place on a lined baking tray. Place in 400F oven and heat for 20 minutes. Remove from oven, turn broiler on HIGH and put back in the oven for 5 minutes, or until the shanks sizzling and browned. Remove from oven and serve right away with warmed sauce (see below).
Bring a large pot of water to a boil. Lower heat to medium and place unopened bag into water and simmer for 5-10 minutes or until heated through. Carefully remove packet, cut open and empty into desired serving dish. Serve right away with lamb shanks.
LAMB SHANK: red wine, garlic, thyme, rosemary
RED WINE SAUCE: butter, flour, lamb drippings, red wine, thyme, rosemary, garlic, salt, pepper