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  • Open braising question (more)

     marg-cdn2 updated 3 weeks, 1 day ago 4 Members · 6 Posts
  • cath-in-v

    Member
    December 30, 2021 at 9:31 pm

    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!

  • marg-cdn2

    Member
    December 31, 2021 at 12:56 am

    I don’t really know but I am thinking. If braising relies on slow and moist, doesn’t convection counter both of those aspects by blowing air over the surface (quickly)?

    • cath-in-v

      Member
      December 31, 2021 at 3:22 am

      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.

  • charley2

    Member
    December 31, 2021 at 5:52 am

    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.

  • marilynfl

    Member
    December 31, 2021 at 10:27 am

    Hi Cath,

    I can offer absolutely no helpful information when it comes to meat, but I did want to wish you and your family good luck with the dinner and a safe new year.

    (I’m just wondering….doesn’t opening the oven every 20 minutes to baste per their instructions skew the baking temperature and length of time to finish it off?)

    • marg-cdn2

      Member
      December 31, 2021 at 3:42 pm

      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.

      How did it turn out?

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