Braising lamb shanks in the oven

[crankin]

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?

 

[Rocklobster]

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.

 

[Andy M.]

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 350ºF in the oven for at least 2 hours. Do as Roch said - test for doneness.