A dish inspired by the unofficial beverage of Ireland, Guinness stout! We reduce Guinness with a rich stock, fragrant with fresh herbs and a touch of honey to make a glaze that we pour over one of our Buschbeck Farms lamb shanks. We slow cook this sous vide, to a melt-in-your-mouth consistency. Served with our Colcannon (smashed Russet potatoes and Savoy cabbage) and our Roasted Organic Carrots and Parsnips to complete the Irish countryside experience! Slainte!

Kit includes

• 1 Guinness Braised Lamb Shank
• 150g Colcannon
• 100g Roasted Organic Carrots and Parsnips

Heating Instructions

Recommended Finishing Steps

• Heat the lamb shank and sauce pouch following the Heating Instructions link above. Once it has been heated, remove it from the pouch, saving the pouch juices.
• Pour the juices and contents of the sauce pouch into a small saucepan and reduce until thickened. 
• Plate the lamb shank and pour the reduced juices over top (and your potatoes!)

A perfect, hearty, classic Italian dish. A slow sous vide "braised" Veal Shank is cooked in a rich wine sauce with tomatoes, sweet peppers, lots of garlic and a hint of lemon zest and rosemary. Don't forget about the hidden delicacy in the centre of the osso buco...the prize in the bone; the smooth as silk marrow. Wonderful served over a bed of Taglitaelle Pasta.

 Heating Instructions

Thoughts of Autumn and Spring...butternut squash and maple syrup. We roast these together with sweet onions, then combine them with toasted pecans and bread, and plenty of fresh herbs to make a unique and delicious stuffing for our plump boneless, skinless chicken breasts. We add an extra splash of maple syrup to each pouch. Think of it as the basting process for the chicken breast! We serve this with our Wild Rice Pilaf and Roasted Carrots and Parsnips.

(Pictured here with Grilled Asparagus)

Heating Instructions

Our twist on the French Country classic Coq au Vin (aka Chicken in Wine!). Here we use our melt-in-your-mouth Confit Duck Leg (Quack!)  instead of the traditional chicken (Coq). We serve it with our rich red wine sauce, that contains button and cremini mushrooms, onions garlic and fresh herbs paired with our delicious Portobello Smashed Potatoes.

Kit includes

• 1 Confit Duck Leg                                 
• Red Wine Sauce pouch 300g
• Portobello Smashed Potatoes 150g 

Heating Instructions

This classic Northern Italian dish made with Arborio rice, is cooked to a creamy consistency with beef and lamb broth and a splash of red wine. We've added sauteed mushrooms (Portobello, Cremini and Oyster), and our delicious braised lamb shank meat. To top it off, we've included some Roasted Celebration Squash and grated Pecorino Romano cheese mixed with fresh herbs. Possibly the easiest and tastiest risotto you've ever 'made'!

Gluten Free