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Apr 5, 2011 03:15 PM

Anne Burrell braised lamb shanks

I've done braised lamb shanks a few times, but would like to try Anne Burrell's(FoodTV)
recipe this time.. Has anyone used it? It makes me a little nervous that the braising temp is 400
for about 2 1/2 hrs. I've never braised anything at that high of an oven temp before.

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  1. My husband thinks 400 is the only temp you should cook anything at, so I wouldn't worry. Just keep an eye to make sure liquid doesn't disappear. Or, turn it down to 350 and cook a little longer if that makes your feel better.....I don't think the temp is crucial.

    1. I've been doing a lot of braising lately -- in you're interested Molly Stevens' cookbook All About Braising is a great one. I think 400 is a bit much but as escondido123 says it would probably work if you keep up with the fluid. Still, if it was me I'd braise it at about 250 for several hours the day before. Then cool, refrigerate, and the next morning remove the fat on the surface. Then reheat gently and it will be optimal. I started doing this sort of thing (the low temps, that is) recently based on the info in various authorities on the science behind cooking, such as Harold McGee, and it does produce more tender and moist meat with even better sauce. I haven't had any experiences that suggest a good braising recipe depends on the temp -- I've used many recipes calling for 350 at 250 or 275, it just lengthens the time. If you cook it the day before anyway (which makes an incredible difference) the timing usually isn't critical anyway. Hope this helps, there are threads on all these ponits which you can find with Search.

      Molly Stevens' All About Braising

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