Delicious lamb from New Zealand. We slow-cooked the lamb shank on the bone with garlic and rosemary. The result is deliciously tender meat with character. You can use the flavourful gravy to finish the dish and give it even more flavour and depth.
Heat the lamb shank in the vacuum pack for 15 minutes at 85 °C.
Heat the lamb shank in the vacuum pack for 15 minutes at 90 °C.