CWS - After boiling the shanks in the soup for four or five hours, as you said the meat just falls off the bones. But...the meat is still so chewy and tough. Does roasting them all night take that chewyness out? How exactly do you roast them? Covered, some liquid, etc. Thank you.
I pan fry the bones in a frying pan until they are brown, then I put them in the roaster pan to which I add carrots, celery, bay leaf, pepper, grated fennel bilb, ginger (grated) -- these things are under the rack and then I cover them with water, splash or two of wine, cook them in the roaster for 6-8 hours, sometimes 12. Then I dump everything in a strainer, keep the stock, toss everything else to the hens.then I put the stock in the fridge, skim the fat off top, and do whatever .. and make my soup the next day. So all of the soup stock I make is a 2-day effort. First I make the s make the broth and soup.CWS - After boiling the shanks in the soup for four or five hours, as you said the meat just falls off the bones. But...the meat is still so chewy and tough. Does roasting them all night take that chewyness out? How exactly do you roast them? Covered, some liquid, etc. Thank you.
CWS - After boiling the shanks in the soup for four or five hours, as you said the meat just falls off the bones. But...the meat is still so chewy and tough. Does roasting them all night take that chewyness out? How exactly do you roast them? Covered, some liquid, etc. Thank you.
Don't know. I just dump them in the roaster pan and pop them in the oven overnight. Works for me.I bet 90 minutes in a pressure cooker would make the shank meat tender. Or, braise them in a slow cooker overnight. You have to break town the proteins, and collagen (cartilage and sinews) in the meat.
Hope that helps.
Seeeeeya; Chief Longwind of the North
Don't know. I just dump them in the roaster pan and pop them in the oven overnight. Works for me.
I'm afraid of the pressure cooker...on my wish list is an electric SS pressure cooker....also on that wish list is a full-time job.If it works, it works. I can't argue with that. I'm simply giving alternate ideas. The OP can then choose which method works best for her.
Seeeeeeya; Chief Longwind of the North
I brown the beef shanks and then roast them overnight at 250. The meat that is on the bones falls off and the dogs love the marrow.