Re:Digging In: Why Don’t Americans Eat Mutton?
by ta3546435654 on Tuesday September 26, 2023 @07:00PM
(#37667007)
> My wife claims slower cooked stuff like lamb shank is different but I'm completely off it at this point.
Oh missing out I reckon, slow cooked lamb shanks or slow oven roast with heaps of rosemary and garlic is divine, maybe a drizzle of red wine/stock.
Personally I go with about 3 hours at 150 degs Celcius (depending on size) with foil covering the baking pan, and then it should fall off the bone when you look at it. Getting crispy spuds in there is a bit trickier, either a separate dish and drain some of the lamb fat in there, or take the foil off an hour or so before and get the spuds in there.
Oh missing out I reckon, slow cooked lamb shanks or slow oven roast with heaps of rosemary and garlic is divine, maybe a drizzle of red wine/stock.
Personally I go with about 3 hours at 150 degs Celcius (depending on size) with foil covering the baking pan, and then it should fall off the bone when you look at it. Getting crispy spuds in there is a bit trickier, either a separate dish and drain some of the lamb fat in there, or take the foil off an hour or so before and get the spuds in there.