How to reheat lamb shanks?

[dmjordan]

Hi,

I'm making braised lamb shanks for seven people for tomorrow. My plan is to braise the shanks today and then reheat tomorrow. What would be the best way to reheat? I would prefer to do it in the oven to save some stovetop space. Will it be ok in the oven? And at what temperature and most importantly how long will it take? I'm terrible at timing meals and don't want to have everything ready and to be waiting for the shanks.

Thank you!

[dmjordan]

Thanks for all of your advice. The lamb shanks were a success!

[luciaannek]

Agree with most of what's being said here, but just to get more specific, I'd cool the whole thing in one pot, skim off most of the fat once it's solid, and then pop the pot back in the oven, either with foil or a lid and heat slowly until I thought they were hot enough to serve.

[KSlink]

I like to refrigerate the meat /veg and sauce separately so that the fat will solidify at the top and be much easier to remove, then I can just add back in however much I feel it needs...

[dmjordan]

todao and KSlink, thanks for your advice! Todao, can I just put on the lid or do I need the lid and foil? I did see a recipe once that called for both. KSlink, good idea on refrigerating them separately!

[mcf]

I would do it Todao's way, but I just use the lid of my Dutch oven, no foil.

[todao]

A lidded pot would work, but I'd want a close fitting lid (close to the surface of the lamb shanks) to avoid too much space into which the liquids from the shanks might escape and, even though they'd condense, dry out the shanks too much. Idea is to reheat the shanks in as small a space as possible to preserve as much of the moisture as you can.

[todao]

Cover with foil, heat 250 degrees for about an hour.