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I Love Homemade Cooking

Alright. Feel free to give feedback here. I want advise and would even accept a little bit of criticism.

I am roasting a lamb shank.
I preheated the oven to about 415 F though it could have been anywhere from just over 405 F to 430 F or so.
Then after about 15 minutes i put it up to sear for only around 10 minutes.
I had it up with about a cup of water in a grilling vessel.
The vessel had a metal plate with bars running down its length.
Then I added 2 to 4 table spoons of extra light olive oil.
Then added also 1.5 teaspoons of mace and 2 tsp of rosemary.
Then I put it put up at about 355 F for 35 minutes.
The 2 lamb shanks weigh about 2 pounds, maybe 2.5 pounds.
CaptainCanadia · 41-45, M
That sounds pretty good!

My method would be to sear them on the stovetop first and then cook in the oven at a lower temperature for longer. High-temperature oven searing is something I'd do with something awkward like a turkey. Dutch ovens are great for stovetop/in oven combo. Maybe braise at 325 for an hour or two.
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