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

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Recipe question for: Lamb Shanks Roasted in Thai Flavors topped with Creamy Coconut Gravy

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PieceOfLayerCakeJanuary 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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