I am braising lamb shanks, but I want to do it the day before the dinner, so that I can put the lamb and the sauce into the refer so the fat will congeal. The next day I can remove it and then that night contine with the dinner. Should I cook the lamb for the required 90 minutes and then just heat gently prior to the dinner or should I remove the shanks after 60 minutes and finsh with the cooking the next day? For some reason, 90 minutes does not seem long enough to achieve meat falling off the bone.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
I'm having guests for dinner this week and I want to do this
- Thread starter karennoca
- Start date
amanda_pennsylvania
Well-known member
I would cook all the way through and then reheat gently the following day.
It might even taste better that way, once the flavors have a chance to blend.
It might even taste better that way, once the flavors have a chance to blend.
luisa_calif
Well-known member
I vote for this too!
steve2-in-la
Well-known member
Me three. Taste will only improve. What kinda wine you serving? If you can get a Cinq Cepage, it
is kinda brilliant with lamb. In a pinch however, you can't go wrong with a McClaren Vale Shiraz.
is kinda brilliant with lamb. In a pinch however, you can't go wrong with a McClaren Vale Shiraz.