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Old 05-15-2011, 06:19 AM   #1
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Cooking Lamb shank

Hi there,

I have this Braised lamb shanks with crushed herb potatoes recipe - Recipes - BBC Good Food

2 Questions:

1) In the first step it says "Put in the lamb shanks and brown all over." What does it mean by brown all over, with sauce?

2) In the second step it says. "Cover, put in the oven and cook for 21/2 hours until the meat is almost falling off the bone."
I'll put in the oven for 2hours, but what does the 21 signify?

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Old 05-15-2011, 07:42 AM   #2
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put a little oil in the pan and brown the meat over high heat (or put in the oven and roast for about 45 min. ) until the object is nicely browned. then add some liquid to the shanks (broth, wine or both) , cover the pot and put in the oven to braise for two and one half hours. Oven temp should be at the 350F range.
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Old 05-15-2011, 07:57 AM   #3
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Quote:
Originally Posted by consultant44 View Post
Hi there,

I have this Braised lamb shanks with crushed herb potatoes recipe - Recipes - BBC Good Food

2 Questions:

1) In the first step it says "Put in the lamb shanks and brown all over." What does it mean by brown all over, with sauce?

2) In the second step it says. "Cover, put in the oven and cook for 21/2 hours until the meat is almost falling off the bone."
I'll put in the oven for 2hours, but what does the 21 signify?

I suspect a troll.
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Old 05-15-2011, 08:06 AM   #4
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bbcgoodfood site looks legit.
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Old 05-15-2011, 10:08 AM   #5
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Quote:
Originally Posted by consultant44 View Post
Hi there,

I have this Braised lamb shanks with crushed herb potatoes recipe - Recipes - BBC Good Food

2 Questions:

1) In the first step it says "Put in the lamb shanks and brown all over." What does it mean by brown all over, with sauce?

2) In the second step it says. "Cover, put in the oven and cook for 21/2 hours until the meat is almost falling off the bone."
I'll put in the oven for 2hours, but what does the 21 signify?
Brown the shanks in a little oil, just as you would a roast or stew meat.

21/2 should have read 2 1/2 or two and one half hours.
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Old 05-15-2011, 11:10 AM   #6
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Originally Posted by medtran49 View Post
I suspect a troll.
Hello,


Your suspcian is incorrect I am merely learning to cook and I thought providing a link to the recipe would aid the group in answering my questions.
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Old 05-15-2011, 11:16 AM   #7
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@ Zhizara & Robo410, thanks for the advice. I am from the uk, your site came up first when googling cooking forums, so I joined up.
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Old 05-15-2011, 11:22 AM   #8
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Quote:
Originally Posted by consultant44 View Post
Hello,


Your suspcian is incorrect I am merely learning to cook and I thought providing a link to the recipe would aid the group in answering my questions.
Then you have my apology.
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Old 05-15-2011, 11:42 AM   #9
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Yo,

No worries, I thought I would let you know incase my account got disabled!
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Old 05-15-2011, 12:43 PM   #10
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BBC is the UK's equivalent of the US's PBS, so mostly trustworthy.
I think what threw us off, consultant44, is that we rarely get a new member who asks such a basic question as, "how to brown meat." I like deeply flavored braised lamb, I hope yours turned out great. We're all happy to help here at DC. Welcome!
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