You are viewing a single comment's thread from:
RE: 4HOURCHEF -- Learning to Cook Dank Food, Episode 1: Ossobuco!
My only concern would be to not over cook the lamb, shank meat is pretty tough, how was the lamb texture?
My only concern would be to not over cook the lamb, shank meat is pretty tough, how was the lamb texture?
Delicious, easy to eat and flavorful. Braising is a forgiving method of cooking meat -- with a lamb shank this recipe can go an extra 30 minutes easy -- so maybe that's why it worked out.