Re: REC: Lamb Shank

Discussion in 'Food and nutrition' started by Anthony, Mar 7, 2005.

  1. Anthony

    Anthony Guest

    "Ignoramus26383" <[email protected]> wrote in message
    news:[email protected]


    .. If I misunderstood, I apologize. If not, then I wonder if the
    > shank meat would be too tough as one hour seems to be not enough to
    > soften it up.
    >

    I believe you misunderstood. The OP's recipe had the shanks dry roasted for
    an hour and then braised for 1 1/2 hours or so.
     
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