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- Joined Oct 30, 2009
So...
I'm going to make braised lamb shanks tomorrow. I've made them before (for two people) in my cast iron dutch oven, and they turned out great. But I need to made four instead of two, and I can't fit four in my dutch oven in the "single layer" the recipe says the shanks should be braised in.
Here are my questions: a) Is that single layer thing just because the shanks need to be in liquid so they braise properly, and if so, can I just add more liquid? b) If I do opt for a different pan, does the pan make a difference? My roasting pan, which would be the other alternative, isn't exactly high quality, and I'm worried that would lead to an inferior end result.
Thanks!
I'm going to make braised lamb shanks tomorrow. I've made them before (for two people) in my cast iron dutch oven, and they turned out great. But I need to made four instead of two, and I can't fit four in my dutch oven in the "single layer" the recipe says the shanks should be braised in.
Here are my questions: a) Is that single layer thing just because the shanks need to be in liquid so they braise properly, and if so, can I just add more liquid? b) If I do opt for a different pan, does the pan make a difference? My roasting pan, which would be the other alternative, isn't exactly high quality, and I'm worried that would lead to an inferior end result.
Thanks!