Pasture-raised lamb shank from New Zealand, sous vide ‘til fork-tender. We build the sauce by sautéing a bunch of colorful vegetables, breaking them down to release their sweetness. Adding in Mediterranean flavor accents such as kalamata black olives, cinnamon quill, and dried apricot, the sauce is the embodiment of a sunny holiday! 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 instructions: Defrost in the fridge overnight OR in a bowl of water, changing the water every 20 minutes until thawed. Microwave 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. Boil Place the whole bag in a pot of hot water for 5-8 minutes till heated through. Oven or pan sear Remove the product from its bag and place it in your oven (~180C for 5-8 minutes) or pan sear it on low-medium heat. Ingredients: Sous vide lamb shank, onion, carrot, celery, garlic, tomato, Kalamata black olives, tomato paste, oregano, paprika, dried apricot, cinnamon, rosemary, lemon, extra virgin olive oil, sea salt, black pepper.