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Lamb shanks, pork, veal--LOVE 'em all. I was surprised at the temperature of cooking
Joined: Aug 15, 2007
Posted to Thread #29513 at 12:33 pm on Mar 28, 2017
however, since I have always done them at no more than 300* for a long slow cook (about 3 hours). I looked at Paula Wolfert's recipe in her Southwest cookbook (beside my bed!) and she does 250* for about 4 hours--or until "falling off the bone".
But whatever works.
I think your shanks (BIG) are what restaurants call "volcano lamb shank" and when you see one on a plate, it's easy to see why. ;o)
Other messages in this thread:
- Thank you for posting this--I love good lamb shanks; a local store here. . . - mistral - 6:26pm on 03/27/17
- BTW, did your butcher split them length-wise or halve them? (nt) [NT] - mistral - 6:27pm on 03/27/17
- He cut them in half, but not all the way through. They were very large, so he actually made three - KarenNoCA - 11:00pm on 03/27/17
- Lamb shanks, pork, veal--LOVE 'em all. I was surprised at the temperature of cooking - Charley - 12:33pm on 03/28/17