Hey All!
I made peanut braised lamb shanks tonight out of Toni Tipton-Martin’s Jubilee. Pretty standard beef braising liquid, not particularly acidic. I cooked them in the oven at 330* for 2+ hours, until they were falling off the bone. Then I put them on the stove for another 20-30 min to reduce the sauce. The flavor of the sauce was terrific. However, the lamb shanks had a lot of gummy to them. Some of the lamb was great, definitely tender, but some of it was just…kind of weird. For example, right next to the bone, came off in a gummy layer in the bone shape. Also what I assume was fat?
Anyone know what caused this? Should I have continued cooking them?
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