Home Cooking

lamb shanks...roasted or braised?

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lamb shanks...roasted or braised?

redgirl | Feb 6, 2012 07:49 PM

i was going to make a lamb shoulder but decided it was just too fatty (vs. a pork shoulder which, i think, has more meat together with some fat). i was going to do the long cook - as described in the l.a. times article from way back in 2009 about 6-8 hours of slow cooking (i've done it for pork shoulder before and it was superb..but one of our guests doesn't eat pork but does love lamb).

anyway, am thinking lamb shanks now...thinking 1 per person (they are about a pound each) ...but wondering if they can be slow roasted at 250 or would braising be the much better way to go?

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