STINCO DI AGNELLO BRASATO - Braised Lamb Shank - Suitable for 2 People - average 800/900g
*WITH MASH POTATO AS SIDE DISH*
The shank is the lower part of the leg, from the knee down.
This cut is perfect slow-cooking and braising cooking. The tough connective tissue dissolves slowly, mixes with the braising liquids and creates a wonderful, luxurious sauce.
Most lambs in Italy eat are fed with grass and those that are raised free-range feasting on a range of grasses have a much finer texture and taste. After slaughter, the meat should be aged (two to three weeks) for optimal taste and texture .
We pay particularly attention to few details to make our lamb unique such us brown the meat well, and sautéing slowly the soffritto (finely chopped onion, carrot and celery) to release all the flavors. Once in the oven, the meat cooks slowly until it is moist and falls from the bone.
Lamb: 60 %
Vegetables: 10 %
No MSG and no addictive added
May contain trace of gluten, nuts and dairy product
HEATING INSTRUCTION OF THE LAMB:
1- Place 3 quarts of water in a large sauce pan or stock pot.
2- Bring the water to a boil.
3- Place the entire vacuum sealed package in the pot and turn off the heat.
Don't worry, the plastic package is specifically designed to withstand the heat.
4- Remove the pot from the hot burner. Let meat sit in hot water for 15 minutes.
5- With tongs, remove vacuum sealed package.
6- Open the vacuum bag and serve hot.
HEATING INSTRUCTION OF THE MASH POTATO:
1- Move the content of the sealed bag to a small casserole or a small pot.
2- Heat the mixture to low heat for 3 to 5 minute. Stir continuously to mix the ingredients.
3- Serve hot.
Nutritional value per portion:
Calculated as percentage of maximum intake per day