this post was submitted on 20 Oct 2024
22 points (100.0% liked)
Melbourne
1865 readers
52 users here now
This community is a place created for the people of Melbourne and Victoria. We are a positive, welcoming and inclusive community. We might not agree about everything, but we always strive to stay civil and respectful.
The focus of our discussions is based around things that effect Victoria, but we are also free to discuss our local perspective on wider issues. Or head to the regular Daily Random Discussion thread to talk about anything.
Ongoing discussions, FAQs & Resources (still under construction)
Adoption Certificate for Nellie, the Daily Thread numbat (with thanks to @Catfish)
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Let's unpack this. Did you put water or stock in there with the shanks? Did you fry the veg first? Did you fry the shanks off?
Ps. I was not sketchy. I was the one saying go for it.
Followed this almost to the letter. https://www.recipetineats.com/slow-cooked-lamb-shanks-in-red-wine-sauce/ But in order of questions asked Stock, Yes and yes. And I know you werent. Everyone else was.
Oh dear. I don't know what went wrong but in my experience of slowing cooking I have learnt not to over complicate the the liquid because you can always adjust that at the end to balance out flavours.
She says not to use an expensive wine. That's wrong because chefs/cooks will tell you to use a wine that you enjoy drinking. Using the wrong wine can leave it tasting like vinegar.
I don't know why the lamb would be dry if you used a slow cooker but if you used the oven then yeah that can happen.