Lamb shank hotpot

[Trustmeimadoctor]

Hi advice recipe says 150 for 3 hours minimum or better 5 to 6 hours am I better off reducing the temp of just keeping it at 150 and maybe adding more stock or something. I don't cook much as you can tell

Logic says if 150 for 3 and 6 at 75 would have similar affect but with no real benefit of the longer cooking

Any suggestions all you master chefs

[snoopygoose]

It’s really all about richness and texture. After 3 hours it’s fine, after 6 the meat can be cut with a spoon and a nicely reduced rich sauce. There’s no need to turn the temp down, keep at 150 and leave for as long as you can.

[Pothole]

Trustmeimadoctor said:

Hi advice recipe says 150 for 3 hours minimum or better 5 to 6 hours am I better off reducing the temp of just keeping it at 150 and maybe adding more stock or something. I don't cook much as you can tell

Logic says if 150 for 3 and 6 at 75 would have similar affect but with no real benefit of the longer cooking

Any suggestions all you master chefs

As previous comment, keep temp consistent.

Don't add more stock. Slow cooker recipes always call for far less liquid than "logic" would suggest. Do NOT take the lid off "just to check" it lets heat, pressure and moisture out.

[Trustmeimadoctor]

This will be in the oven not a slow cooker if it makes a diffrence

[Pothole]

Trustmeimadoctor said:

This will be in the oven not a slow cooker if it makes a diffrence

I know it will, it makes no difference, you've effectively recreating the same cooking scenario

[Trustmeimadoctor]

I'd read slow cookers tend to be like 90/95 but due to the proximity of the element it was more like 140/150