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Old 04-18-2014, 02:38 PM   #1
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Braising lamb shanks in the oven

I find a lot of recipes for braised lamb shanks that call for slowly simmering on the stovetop for about 2 hours. I would prefer to do this in the oven because I often have a hard time maintaining an even simmer with my burners... what would be a good starting point for oven temperature and time? Would 350 for the same 2 hours be good?

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Old 04-18-2014, 02:49 PM   #2
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I'd go a little longer like 2 1/2 just to be sure.....It all depends on how big they are...check with a fork to see it if is tender enough for your. Then, I would reduce the juice a while on the stove top to get a nice concentrated gravy.
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Old 04-18-2014, 02:50 PM   #3
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Quote:
Originally Posted by crankin View Post
I find a lot of recipes for braised lamb shanks that call for slowly simmering on the stovetop for about 2 hours. I would prefer to do this in the oven because I often have a hard time maintaining an even simmer with my burners... what would be a good starting point for oven temperature and time? Would 350 for the same 2 hours be good?
I'd go with 350F in the oven for at least 2 hours. Do as Roch said - test for doneness.
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