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Old 06-21-2011, 09:24 AM   #11
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Ditto braise. Which, remember, requires enough liquid (beef stock) to just fully immerse the meat. It takes a little bit of attending, but I also do my lamb shanks stove top. And, I think I would leave the foil out. No pain no gain. Foil might also be acting as an insulator, working against heat conduction. It's worth your repeated efforts, steviegee, to get the shanks fall-off-the-bone tender. Good luck!
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Old 06-21-2011, 10:25 AM   #12
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Quote:
Originally Posted by steviegee View Post
- added glass of red wine, tinned tomatoes.
Hi Steve.

It sounds like you were part way into a braising process, but fell short on the amount of liquid needed to actually braise. The leaving it open was more like roasting, so your processes got fused in a bad way.

It's hardly ever about the recipe. It's about the process.
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Old 09-22-2011, 10:37 AM   #13
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I have cooked them in a crock pot with great results. I usually lay a piece of foil or waxed paper over the "crock" the cover so that the liquid won't escape. Works for me.ay need to cook for more than 2 hours, more like 4 to 6.
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Old 09-22-2011, 12:23 PM   #14
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Originally Posted by justplainbill View Post
Bake in a covered roemertopf.
RE: - Römertopf

It's odd that in all my years, I've never run into this word or seen even a photo of the device.

OMG, you've shown me an appliance I don't own....hehe, I'll have to fix that!
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