Lamb Shanks in Portobello Sauce

Lamb Shanks in Portobello Sauce
Conventional Oven (from thawed): Thaw for 24 hours under refrigeration and must be heated from a refrigerated state.
Preheat your oven to 375F. Remove Lamb Shank and sauce from pouch and place on a shallow oven safe dish. Cover the dish well with aluminum foil. Place in the center of the oven and heat for 20 minutes. Remove foil and continue heating for an additional 10 minutes. Carefully remove the Lamb Shanks from the oven and let rest for 3 minutes.
Boil (from frozen): Bring 3-4 quarts of water in a large pot to boil add pouches to boiling water. When water returns to boil, reduce heat so the water is just simmering. Simmer Shanks 20-25 minutes, stirring occasionally, or until the Shanks reach an internal temperature of 165F.
It is recommended that internal temperature be monitored closely by using a meat thermometer to avoid overcooking. Heating times may vary. Product internal temperature should reach 165F.

Lamb Shanks in Portobello Sauce
Lamb, Water, Mushrooms, Diced Tomato (Tomatoes, Tomato Juice, Citric Acid, Calcium Chloride), Red Wine (contains sulfites), Beef Base (Beef Stock, Natural Flavor, Salt, Beef Fat), Modified Food Starch (corn, Onions, Mushroom Broth Concentrate (Mushroom Juice, Natural Flavor, Salt), Olive Oil, Garlic, Xanthan Gum, Sea Salt, Thyme, Black Pepper, Ground Bay Leaf, Basil.