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Trimming lamb shanks??

m
mrsgreer Mar 3, 2011 02:02 PM

are you supposed to trim off fat and silverskin from shanks before braising??

  1. hotoynoodle Mar 3, 2011 05:50 PM

    i never bother. after cooking, i drain and chill the stock and then skim off the hardened fat before i make sauce out of it.

    1. scubadoo97 Mar 3, 2011 03:50 PM

      Not sure if it makes much difference but these days I take a paring knife and cut a circle around the end of the bone to cut through the tendons. The meat rides up the bone during cooking to make a bit lollipop of meat when done.

      1. f
        fourunder Mar 3, 2011 02:33 PM

        If there is excess fat, you most certainly could, but I have never found there to be much fat on lamb shanks....as for the silverskin, I do not. I tend to believe removing it would affect the shape of the shank and cause the meat to fall off prematurely during the braise.

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