Easy to reheat in oven. Two pieces of tender slow-braised sous vide lamb shanks cooked to perfection, fall-off-the-bone lamb shank, in a rich, aromatic sauce. Paired with Provençal-style ratatouille—zucchini, eggplant, peppers, and tomatoes gently stewed in olive oil—and finished with a fragrant basil pesto for a fresh, vibrant lift. This dish pairs well with a bottle of medium to fulled bodied Rhone Valley red wine.

Deliver frozen