Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard. Lamb Shank Cooking Guide: Use a little salt and pepper and season the lamb. That's all you need - unless you want to be a little more adventurous. Pan: Sear the seasoned lamb shank in a large heavy roasting pan (preferably cast iron) until its golden brown on all sides - put them aside and add 1 cup each carrots, onion, and celery and put 1 bay leaf to the pan and cook the vegetables for about 5 minutes. Put the shanks back in and fill the pa with good red wine (if you wouldn't drink it, don't cook with it!) until the shanks are about 1/2 way submerged. Lower the temperature to low and cover. Cook for about 2 hours. Remove the shanks and strain the sauce. Be sure to cook the shanks until the product reaches an internal temperature of 145 degrees F. Keep refrigerated.

Thomas Foods International, USA