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Lamb shanks, pork, veal--LOVE 'em all. I was surprised at the temperature of cooking

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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)

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