is it possible to over-marinate?

[Dafina Girl]

Hi.

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?

[hotoynoodle]

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.

[pikawicca]

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.