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Our chefs’ five-star take on comfort food, this dish features savory seasoned sous vide lamb shanks slow-cooked in a decadent red wine and Portobello mushroom sauce. Cooking with wine is one of the oldest forms of culinary practice, dating back to Antiquity. Cuisine Solutions chefs fuse ancient method with classic comfort food to create an dish that is distinctly modern. Enjoy fine dining at home!
Third time I have served this
This has become a regular item on the ‘menu’ of items I serve at dinners for friends and family.
25g Protein Per Serving | 0g Trans Fat
What goes into it, what you get out of it, and how to heat it for best results.
The sous vide slow-cooking method locks in the nutrients found in our premium ingredients.
Conventional oven, microwave or water bath—here are the times and temperatures you need.
High Protein or Low Sodium, Vegetarian or Vegan, our dishes all have certain qualities you should know about.
Serving Size Serving Size 1/2 Portion (151g) | Servings Per Container 4
Calories from Fat 170
25g Protein Per Serving, 0g Trans Fat Per Serving
Lamb Shank, Diced Tomato In Tomato Juice (tomatoes, tomato juice, salt, calcium chloride, citric acid), Portobello Mushrooms, Cabernet Sauvignon Wine (contains sulfites), Beef Broth Concentrate (beef broth, salt), Shallots, Water, Modified Corn Starch, Garlic, Vegetable Oil (canola oil, extra virgin olive oil), Xanthan Gum, Oregano Leaves.
|Amount per Serving||%DV*|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|2,000 Calorie Diet|
|Total Fat||Less than||65g|
|Saturated Fat||Less than||20g|
|2,500 Calorie Diet|
|Total Fat||Less than||80g|
|Saturated Fat||Less than||25g|
48-50 minutes at 425°F
8-10 minutes (1100 watts)
55-58 minutes at 145°F
18-21 minutes at 425°F
3-4 minutes (1100 watts)
40 minutes at 145°F
|from frozen||48-50 minutes at 425°F||8-10 minutes (1100 watts)||55-58 minutes at 145°F|
|from thawed||18-21 minutes at 425°F||3-4 minutes (1100 watts)||40 minutes at 145°F|
25g protein per serving
0g Trans Fat Per Serving
Just ordered two lamb shanks from Cuisine Solutions.
That was really easy to cook: just put it in hot water and voila !
The result is amazing. I have never eaten such a tender, juicy and tasty shank. And the sauce that comes around it is so delicious...
We are going to order more, that is a sure thing!
Rich and flavorsome!
The shanks were very good and there was ample sauce.
The best quality and flavor. We love the lamb shanks they make a spectacular meal. We recommend Cuisine Solutions without hesitation.
Lamb was amazing. Definitely ordering again
"I became a chef because I like to be creative and work really hard."
"We’re our biggest critics, which allows us to stay ahead and be the world leader in sous vide."
"Quite honestly, I think Cuisine Solutions is the best of the best."
"I was inspired by watching my mum cooking at home. The more I cooked, the more I enjoyed it. It has become a passion more than a job."
"Home chefs love our food because it’s so easy to use and is consistently excellent."
"At Cuisine Solutions, I helped develop the Red Beans and Rice with Andouille Sausage, the Chicken Rollatini and the Red Thai Curry Chicken—all are delicious!"
"My favorite Cuisine Solutions dishes are the Chicken Korma, the Grilled Salmon and the Beef Wellington. They’re all fantastic."
"Our foods are user-friendly, offer big flavor and they have classical roots."
"Food is the perfect platform for creative expression."
"Cuisine Solutions follows the most basic of culinary rules: Find the best, freshest ingredients possible and prepare them simply to enhance their natural flavor."
"I became a chef because, just like a scientist or engineer, this profession has a technical aspect—and I enjoy that."
"I love to work with food, be creative and make people happy."
"I enjoy seeing how food crosses cultural lines and brings people together regardless of their background."
"Cuisine Solutions incorporates passion, fresh ingredients and creative ideas to make dishes anyone can enjoy."
"I became a chef because I love food."
"Our creativity and attention to detail allows us to be the leader in sous vide cooking."