Slow cooked Lamb Shank for 36 hours in sous-vide method. One of the classic and comfort dishes by Chef Julien Bompard.

Items:
2 pieces of slow cooked Lamb Shank 400 gram per piece including bone
Ratatouille vegetables 200 gram
300 ml lamb sauce with pesto

Ingredients:  Lamb shank with bone, basil oil, carrots, onions, tomatoes, bell peppers, onion and various cooking ingredients contains oil, salt, pepper, seasonings, butter, garlic, onion, flour, wheat and sugar

For Chilled delivery: Keep the tray chilled at all time at 0 to 3°C
To reheat: place in preheated oven at 180°C/356°F for 20 minutes to 30 minutes, without plastic cover, and suggest to cover with aluminium foil

Servings: ideal for 2 persons

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Manufactured on equipment that also processes:Milk, eggs, fish, crustaceans, tree nuts, sulfur dioxide, peanuts, wheat, soybean, mollusks, celery, mustard, sesame, lupin.
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