A question about a recipe: Lamb Shanks Roasted in Thai Flavors topped with Creamy Coconut Gravy

I have a question about the recipe "Lamb Shanks Roasted in Thai Flavors topped with Creamy Coconut Gravy" from onetribegourmet. The marinade is quite thick so while braising will the meat release enough liquid to properly cook the meat?

  • Posted by: Judi
  • January 18, 2019
  • 348 views
  • 1 Comment

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PieceOfLayerCake
PieceOfLayerCake January 18, 2019

The recipe mentions that the marinade will be a "paste". I imagine the heat will loosen it a bit and the meat will release some of its fat/juices. I've never made this, so I'm not sure....but I suspect the cooking method is intended to be quite dry (roasting).

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