Pasture-raised lamb shank from New Zealand, sous vide ‘til fork-tender. We braise it in a rich homemade cocoa sauce to deepen the flavor profile of the lamb. The wine-free stew is slightly sweet from the onions and carrots, and naturally starchy from the potatoes. A fancy dinner straight from the package! Serve with a side of mashed potatoes or cauliflower au gratin. What is sous vide? Sous vide, French for ‘with vacuum’, is a method of cooking in which food is placed in a vacuum-packed container and submerged in water circulating at a precise and consistent temperature over a longer than usual cooking time. This technique gives the chef a level of control over the cooking process while retaining the maximum amount of moisture in the meat as it is slowly cooked to perfection. No undercooked or overcooked spots; only consistent flavor and texture all the way through! We then flash freeze the product to ensure that the doneness and moisture of the protein, along with all its nutritional goodness and flavor, remains intact when defrosted and ready to serve. Reheating instruction: Defrost in the fridge overnight or in a bowl of water, change the water every 20 minutes. Snip about 5cm at the top corner of the bag to allow steam to escape. Place the bag in a bowl or on a plate to prevent leakage, microwave on high for 3-5 minutes, checking halfway through. Or place the whole bag in a pot of hot water for 5-8 minutes till heated through. Ingredients: Sous vide lamb shank, onion, carrot, garlic, eggplant, tomato paste, rosemary, chili powder, sage, cocoa powder, aged balsamic, tomatoes, extra virgin olive oil, sea salt, black pepper.