Hello and happy (almost) New Years Eve to you all! I’m currently making Epicurious’ Greek-Style Braised Lamb Shanks tonight. for dinner tomorrow night (NY’s Eve). It’s a tried and true recipe for us and definitely benefits from a night’s rest in fridge. I’m undecided if convection is a better way to open/uncovered braise or if a regular oven roast is better. Interested in y’alls’ opinion. Thanks!
I was wondering about this too, after googling and reading that convection provides a more even spread of heat. In the end, I used convection for the first hour and then switch to regular roast for the last hour. The recipe instructions were to baste every 20 minutes, so I made sure the meat was kept moist. I probably would have just left slow braising on regular oven if I had started earlier, but I had to send husband out to get fresh thyme and anchovies and he took longer than expected, and I didn’t want to be up cooking past midnight. Lamb shanks are finished, yet here I am, still up at past midnight. LOL.
I would have stuck with what I know. The basting undoubtedly kept them moist and helped to concentrate the liquid. When doing braises I usually do it covered with parchment paper in contact with the liquid. If too much liquid I simmer the sauce to the consistency I want.
YUM YUM lamb shanks!! What are you serving with it.
I think Marilyn makes a good point. I just don’t quite understand leaving the lid off, in fact. At the end, when the meat is tender, it would make sense, to concentrate the sauce.
I used to do a lot of lamb shanks, in different ways. Loved them all. But low, slow and moist is key. And lots of herbs and stuff.
I remember decades ago, I was making one of the first, looking for a bottle of wine in the cellar and all that was available was $35 (about $75 now). Not affordable but no choice. But WOW, that was good food.