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Lamb shank roasted in a pot

zzDan Jul 5, 2012 12:25 PM

I was browning a lamb shank when I thought, "Why even add liquid to simmer it?" So instead of making braised lamb shank I put the flame on low as possible and cooked each side about 60 minutes. Flipped the shank a few times. The shank gave up oil from the lamb fat. I did not pour off this oil until the last ten minutes so that oil (fat) that had seeped into the meat came back out to be removed. Total cooking time was two hours

The effect was same as oven roasting but without an oven. This way that lamb flavor was kept in the meat instead of going into the braising broth. I would do this with lamb by itself. Added vegetables or herbs will burn. No salt or pepper was used but I had a yogurt sauce to go with the lamb and bring out the flavor due to the salt in the sauce

This method could be used on several lamb shanks, just need a larger pot plus keep the shanks circulating so that some shanks don't remain in the hotter parts of the pot

  1. greygarious Jul 5, 2012 04:26 PM

    You are wrong in thinking added vegetables would burn. I make what my German mother incorrectly called goulash: sear chunks of beef chuck, add LOTS of onion, plus bay leaves and whole cloves. Stir so the onion deglazes the pot, cover, and stovetop braise on low heat, stirring occasionally,until the meat is falling apart. You'll get SOME bark where the meat remains above
    the level of the onions, which exude a lot of liquid as they cook down. You could do the same with other meats but the result is an ovenless braise, not a dry-heat roast.

    1. i
      Irregular Jul 5, 2012 03:32 PM

      There's not anything wrong with this method, really, other than the risks that could come from just about any other chosen cooking method. I can only foresee two 'risks' with this.

      One would be that if you left it on one side too long, both the crust that would develop and the direct heat on that outside surface would make the outer edges tasteless.

      Two was one that you caught. The low temp cooking would let lamb fat back into the meat.

      1 Reply
      1. re: Irregular
        zzDan Jul 5, 2012 03:53 PM

        Thanks for reading....

        The lamb got a good bark on one side from being fried in lamb oil. You are observant that in the last 10 minutes I tried to drive out the lamb grease that went back into the shank. Done by pouring off all fat and juices into a glass so the shank was now cooking oil free. Was at most 4 tablespoons worth. Then during last 10 minutes poured off twice more but down the drain

        The real kicker is that the 4 tablespoons poured off was all oil. I just checked it in the freezer. Just a tiny amount of juices. So this method keeps all the lamb goodness and essences inside while rendering off some fat

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