is it possible to over-marinate?
I'm marinating some lamb shanks in red wine - the recipe says twelve hours only but I'm doing it for about 19. Is that too much?
The next step is sprinkling them with flour and browning them -- I guess I could take the shanks out of the wine and keep them wrapped until I need to brown them.
Any advice? what would you do?
I'd stick with the 12 hours, otherwise the surface of the meat might get mushy. Patting the meat dry and refrigerating until you're ready to brown should work just fine.
depending on the ratio of acid in your marinade, it is possible to break down the meat "too much." if the recipe says 12 hours, you likely have a window, but i wouldn't stretch it too much. furthermore, i'd brown them and THEN store them for further cooking, otherwise they'll actually still be kind of marinating.