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!
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Open braising question (more)
- Thread starter cath-in-v
- Start date
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.
YUM YUM lamb shanks!! What are you serving with it.
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?)
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?)
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?
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?
Hello Marg, Marilyn and Charley2 - and a belated Happy NY to everyone. My laptop died in early Jan. Once replaced I've had multiple issues accessing this site and I think/hope I've finally sorted it out- although I've submitted a response earlier and it seems to have disappeared, so who knows?
To answer you, Marg, the NY Eve lamb shanks were wonderful. I made a wild mushroom risotto and blanched/sauteed green beans as sides, accompanied with a lovely bottle of red. It was all quite rich and extravagant and we deserved to awaken the next day with gout'y toes and such, but our arteries survived and we've been apologizing to them since by trying eat a bit more sensibly. Still, with the way of the world and skyrocketting prices, we're not sure when we will be lucky enough to indulge ourselves with this glorious recipe again.
To answer you, Marg, the NY Eve lamb shanks were wonderful. I made a wild mushroom risotto and blanched/sauteed green beans as sides, accompanied with a lovely bottle of red. It was all quite rich and extravagant and we deserved to awaken the next day with gout'y toes and such, but our arteries survived and we've been apologizing to them since by trying eat a bit more sensibly. Still, with the way of the world and skyrocketting prices, we're not sure when we will be lucky enough to indulge ourselves with this glorious recipe again.