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

"The aromas are pleasing, with lots of savoury notes and then the meat literally falls away."

Great Taste Awards judge

Slow-Cooked Lamb Shanks Gluten Free Dairy Free

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

£15.00 Serves 2 (900g)
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Tell Me More

  • Featured in Michel Roux Jr’s television programme Tried and Tasted. Judged alongside some of the country’s most famous brands, our frozen Lamb Shanks were selected as the very best.
  • Our chefs check each shank for tenderness before removing from the braising liquor.
  • This is the kind of dish you’d find at a top-end restaurant … but rather than having to eat out, you can have it delivered to your door.

Try it with:

  • Creamy Mash and Tenderstem broccoli for a special night in.
  • Or try some of our other sides like Dauphinoise Potatoes and Braised Red Cabbage for a dinner party.
  • Roasted new potatoes, heritage carrots and grilled asparagus/spring greens depending on the season.

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 Braised Red Cabbage 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 3 December 2024 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 some of our curry pastes, which contain Citric Acid).

Lamb (50%), Red Wine and Rosemary Jus (50%) (Water, Red Wine (8%) (Preservative: Potassium Metabisulphite), Onion, Carrots, Celery, Lamb Glace (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 (Redcurrant Juice From Concentrate, Glucose Fructose Syrup, Sugar, Gelling Agent: Pectin, Acidity Regulators: Citric Acid, Trisodium Citrate), Rapeseed Oil, Rosemary, Salt.

Please Note: The details above are correct as of 3 December 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking/Serving Instructions

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 the sleeve and film, place the foil tray directly onto the top shelf of the oven. Cook for 55 mins, remove from the oven and turn the shanks over so the top of the shanks now sit in the sauce. Place back into the oven and cook for a further 15 mins.

Oven Settings

Fan 190°C, Electric 210°C, Gas Mark 7.
55 mins > turn shanks > 15 mins
Once cooked remove from the oven and allow to stand for 2 mins before serving. Ensure food is piping hot.

Defrost Instructions:

Should this product defrost keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook continuously for 50 mins.

Extra Warnings:

This product contains bones.

Please Note: The details above are correct as of 3 December 2024 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 3 December 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

"The aromas are pleasing, with lots of savoury notes and then the meat literally falls away."

Great Taste Awards judge

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