So I have some bone-in lamb shanks that I was going to make stew with this weekend and I thought I would ask a question of the experts here. When it comes to slow-cooking bone-in meat like this in a Dutch-oven with the oven set at say 300-325 (I'm using the salt/pepper/flour-dusting, then searing on the stove-top, deglazing with stock and wine and demi and then adding meat back in clapping on the lid and putting the whole thing in the oven -- technique) is there a way (other than practice) to determine when the meat is perfectly cooked? I've used this technique with beef shoulder chunks and (I'm embarrassed to admit) overcooked the meat. I'm trying to achieve that mouthwatering, tender, pull the meat-apart in strands consistency, and I'm struggling to get there. I've undercooked, overcooked, got it perfect by accident, and I'd like to get a little more scientific about the weight of the meat, the temperature, and the time it takes to cook. Any tips and tricks much appreciated.
The Sweet 16 celebration that brought them together.
Why Martha Stewart and Bobby Flay are Crafting Colorful Candy Mosaics
An Underdog We're Rooting For
Meet the Bear Hug of Towels
Our Favorite Food-Related Halloween Costumes
Stylish Kitchen Floor Mats
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)