I impulsively decided beef shank can replace lamb leg and now I'm panicking.
We are hosting a dinner for a few of our friends and i was originally planning on making a lamb dish but because i wasn't able to get lamb leg, i decided to replace it with beef shank although I have zero experience cooking it. (My thought process was pretty much that i need red meat with bone and that i have before replaced lamb with beef in other recipes)
The dinner is supposed to be today (as I'm writing this i notice i have about 13 hours to have a ready meal) and I'm starting to panic about my meat choice. If anyone can help me with any of my concerns, I'd greatly appreciate it!
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The recipe starts with boiling the meat for a long time (lamb leg i usually boil for about 3 h) and then it goes in the oven for about 30 more minutes with other things. I thought based on online recipes that beef shank boils about 3 h but now I'm also seeing some say it's 4-6 h. If i reserve 4 hours for the boiling part, is that enough? I'm using cast iron pot.
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I only now realized that i wasn't thinking at the meat counter because i bought shanks based on weight not amount of pieces. I have 4 pieces and 5 people eating and i don't even know how much meat will be left in the shank after it's done cooking. I assume 4 pieces can't be enough with any math so i'll have to go buy extra meat to add. Problem is i don't know if I'll be able to get more shanks so if i add another type of beef, will it overcook and what type is best? I was thinking of short rib as a first choice and "regular" stew meat as my second option (because that's almost always available.)
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