Easter Braised Lamb Shank Feast (for four)

Enjoy your Easter at home and allow us to do the hard work for you with our Braised Lamb Shank Menu for four. An easy to prepare meal of braised Lamb Shank, served with a side of roasted New Potatoes, Asparagus cooked in Café de Paris butter​ and Spiced Honey Chantenay Carrots.

This meal caters for four and in your box you will find:
– 4x Braised Lamb Shank​s
– New Potatoes​
– Asparagus with Café de Paris butter​
– Spiced Honey Chantenay Carrots

For best results oven cook. Please note that all ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving. We’d recommend getting all your dishes out of the fridge and reading through the cooking instructions, so you know when everything needs to go in the oven. Otherwise, sit back, relax and let us do the hard work. Bon Appétit!

Braised Lamb Shank 

PREP TIME – 5 minutes 

COOKING TIME – 1 hour 

1. Pre-heat the oven to fan 200°C / electric 220°C / gas mark 7. 

2. Remove all packaging from the lamb and place the lamb and jus in an ovenproof dish and cover with foil. Place them in the oven for 30 minutes. 

3. While the lamb is cooking remove the packaging from the following items: 

• – Spiced Honey Chantenay Carrots – remove the sleeve and mix well. 

• – New Potatoes – remove from the packaging and decant into a baking dish. 

• – Asparagus – remove the outer packaging and remove the top film of the container.  

4. After 30 minutes, carefully remove the foil and give the sauce a stir and turn the lamb shank over. Place the foil back on top and place in the oven alongside the potatoes and carrots for 10 minutes. 

5. After 10 minutes, place the asparagus into the oven for a final 10 minutes. 

6. Remove everything from the oven. 

7. Plate up the vegetables followed by the lamb and sauce. Serve immediately.