OldMtWoman
was a bit muzzy when i wrote about lamb shanks yesterday. forgot to say add a little liquid, either some water or broth. and put on the lid. for small amounts of shanks i used a dutch oven. for large, had to bake in 9X13 pyrex covered with foil.
about 18 years ago discouvered this works amazingly with corn beef. no browning. just put in covered kettle with a little water. at 275-300* oven for 3-4 hours. it is pink like you get at the deli. all the flavor is intensified cause not simmered in water. very good.
can’t figure time zone this forum is using. for me, it’s now 3:15pm
