Brakes Braised Lamb Shanks in Red Wine & Rosemary

Handling & Cooking

Recommended cooking method: Boil In The Bag, Microwave

Handling Instructions:
Storage:
Keep Frozen at -18ºC or below.


Freeze and Thawing Guidelines:
HANDLING GUIDELINES FROM FROZEN




Food Safety:
Cook thoroughly until piping hot throughout.

Cooking Instructions:

Microwave:
Microwave - Cook from defrost. Pierce pouch and microwave on half power setting in a 1.3kW oven for approximately 6 minutes, shake pouch gently before serving.

Other:
Boil in the Bag: From Frozen: Waterbath at 95 degrees C for approximately 30 minutes. Shake pouch gently before serving. Boil in the Bag: From Defrosted: Waterbath at 95 degrees C for approximately 20 minutes, shake pouch gently before serving.

Ingredients

Ingredients:
Lamb (80%), Water, Redcurrant Jelly (4%) [Glucose Syrup, Water, Concentrated Redcurrant Juice, Gelling Agent (E440i), Acidity Regulators (E331, E330), Colour (Elderberry Concentrate)], Sugar, Red Wine, Cornflour, Red Wine Vinegar, Rosemary (1%), Yeast Extract, Salt, Tomato Paste, Caramelised Sugar Syrup, Stabiliser (E415).

Nutrition

Packaging

Primary Packaging:
Bag: Laminate Film
Part Printed Case: Corrugated Board
Strapping: Cellulose
Label: Paper

Case (LxWxH):
350mm x 220mm x 120mm

Saleable Unit (LxWxH):
350mm x 220mm x 120mm