Lamb shanks with beans

• Toss shanks in gravy mix and combine with onion, garlic, carrots, celery and beans.
• Pour oven tomatoes and add bay leaves.

Display in a foil tray or vacuum pack for convenience

• 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.

• 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

Serve with creamy mashed potato and a sprinkling of chopped parsley.

Ideal to display as a warming winter casserole