STOVETOP (HOT WATER) - PREFERRED

• Fill a large sauce pan or stock pot with water and bring to a simmer. Make sure the water does not boil. You should only see small bubbles rising to the surface.
• Remove pouch from tray, and place the unopened pouch in the water and return to a simmer.
• Heat at a simmer or lower for 20 minutes. Remove the pouches from the water and let rest for 3 minutes.
• Carefully open the pouch to serve. Enjoy!

OVEN – ALTERNATIVE

• Preheat oven to 400F.
• Remove pouch from the tray and cut open.
• Place contents in a baking pan. Do not use the black tray from this package as it is not oven safe.
• Bake covered until thoroughly heated, approximately 30 minutes.
• Remove the pan from the oven and let rest for 5 minutes.

MICROWAVE INSTRUCTIONS – WE DON’T RECOMMEND IT, BUT IN A PINCH

• Remove pouches from tray. Heat one pouch at a time. Cut a 1" slit in top of pouch and place on microwave-safe plate. Warm for 6-7 minutes (time will vary depending on your microwave). Remove pouch from microwave and let rest for 3 minutes. Carefully open the pouch and serve the lamb and sauce.

• LAMB SHANK, BROWN GRAVY SAUCE {WATER, BROWN GRAVY MIX [MODIFIED CORN STARCH, MALTODEXTRIN, SALT, WHEAT FLOUR, COCONUT OIL, LESS THAN 2% XANTHAN GUM, HYDROLYZED CORN PROTEIN, CARAMEL COLOR (CONTAINS SULFITES), NATURAL FLAVORS, DEXTROSE, CELERY POWDER, DISODIUM INOSINATE AND DISODIUM GUANYLATE, ONION, GARLIC, YEAST EXTRACT, SUGAR, SOY LECITHIN, MONO AND DIGLYCERIDES]}, WATER, SEASONING (SALT, SUGAR, DEHYDRATED GARLIC, CORN SYRUP SOLIDS, SPICES, LEMON JUICE, CONTAINS 2% OR LESS OF: DEHYDRATED RED BELL PEPPER, DEHYDRATED ONION, CITRIC ACID, NATURAL FLAVORS, OLIVE OIL, LEMON OIL), CONTAINS 2% OR LESS ROASTED GARLIC PUREE (GARLIC, WATER), VINEGAR, OREGANO, OLIVE OIL, LEMON PEEL, ROSEMARY. CONTAINS: SOY, WHEAT, SULFITES