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braised lamb shank was rubbery

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kosta_karapinotis

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All the braised lamb shank I have ever eaten has fallen off the bone - and that is why it is so delicious!

So, I tried to make it thinking it would be foolproof.

Something went wrong - it was tough and rubbery. I am wondering if it is something I did, or if maybe the lamb was a bit tougher than I would have liked.

I asked around and one thing someone asked me is if I cooked it enough. I didn't know how to answer that since I followed the directions, and I got the recipe from a family member whose lamb shank I always enjoyed. What do you think?

Some things to know:

- I am not sure I initially seared the meat long enough
- I held back on the salt in the recipe
- I was forced into using a larger shank than the recipe called for because I couldn't find smaller ones
 
I will agree with you that you might have not cooked it enough. Yes the size of the meat would definitely affect the cooking time. also keep in mind that each o en reacts and cook differently. Your oven might not been at the right temperature even though u had it on the temp that the recipe says.
I would say definitely try it again. And cook it low (temp) and slow (longer time)
 
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PemiKanavos said:
I will agree with you that you might have not cooked it enough. Yes the size of the meat would definitely affect the cooking time. also keep in mind that each o en reacts and cook differently. Your oven might not been at the right temperature even though u had it on the temp that the recipe says.
I would say definitely try it again. And cook it low (temp) and slow (longer time)
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Thank you, Pemi. I'll try this next time and let you know how it goes!
 
I agree with trying to cook it longer! Great advice :)
 
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