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- Lamb shanks with beans
Lamb shanks with beans
Ingredients
Ingredient | Description | 1 Unit | 4 Units | 10 Units |
LambShanks | Hind or Foreshank, Frenched | 4 | 64 Units | 40 |
Gravy Mix | 10g | 40g | 100g | |
Brown Onion | Wedges | 100g | 400g | 1kg |
Garlic | CrushedDescription | 10g | 40g | 100g |
Carrots | 2cm Pieces | 30g | 120g | 300g |
Celery | 2cm Pieces | 100gm | 400g | 1kg |
Cannellini Beans | Tinned, Drained | 240g | 960g | 2.4kg |
Tomatoes | Diced, Tinned | 400 | 1.6kg | 4kg |
Bay Leavest | Dried | 2 | 8 | 20 |
Method
- Toss shanks in gravy mix and combine with onion, garlic, carrots, celery and beans.
- Pour oven tomatoes and add bay leaves.
Retail Presentation
Display in a foil tray or vacuum pack for convenience
CUSTOMER-INSTRUCTIONS FOR REHATING/PREPARATION Oven
- Preheat fan forced oven to 140°c.
- Tip contents of vacuum bag into an ovenproof casserole dish. Cover and bake for 3 hours. Stir and return to the oven for a further 1 hour or until lamb is tender and falling off the bone.
Slow Cooker
- Tip contents into a slow cooker.
- Set on low and cook for 10-12 hours or set on high and cook for 4-6 hours
Tips
SERVING SUGGESTION
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Serve with creamy mashed potato and a sprinkling of chopped parsley.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Ideal to display as a warming winter casserole