Dear asshole at R7 I did. I got a ton of recipes and tips, but none said whether or not to fully submerge the meat.
[quote]Does all the meat need to be submerged in a crock pot?
No, just the head, but if you're uncut, make sure to retract the foreskin.
Just turn the meat periodically. How much meat juice or gravy that you want determines the amount of water. Also if you put vegetables or potatoes on top of your lamb, you might want to add more liquid. Don't forget the lamb will "cook down" so there will be a bigger juice to meat ratio anyway.
You really only need to add 1/2 to 1 cup of liquid. Use 1 cup if you have a lot of vegetables. As the meat cooks, it also releases juices and that will add to the liquid
What are you cooking, OP?
Will you have enough to share with your fellow DLers this Election Night?
You'll have to fully and completely paint a word and smell picture so we can enjoy it vicariously with you.
Too much liquid makes the meat taste like an old lady's house.
Oops, I just reread your post, OP.
Lamb shank … hmmm. All yours.
Sink or swim, it'll still be a lamb shank.
Thanks all the same.
[quote]fully submerge the meat.
Oh yeah, now we're talkin'!!!
Your lamb shank should be at least two thirds submerged, turned every 15 minutes and cooking at a heat that is great enough to create steam.
I like meat fully submerged in my crcck.
The liquid should come half way up the meat or a little more but the top third should not be in liquid. This allows the meat to braise and release steam. Do not turn it.
If you aren't braising the meat, you can cook a roast in a crock pot with no more than a cup of water in it. The web is full of crock pot recipes and cooking tips, OP.
Meat is murder! Enjoy your plate of death!
Throw it all out and start over with a proper cooking method.
Crock pot cooking is like keeping your intended dinner in the stomach of a slightly feverish goat for 10 hours, having it vomit the mess up, and expecting to enjoy a delicacy from the process.
Mamma's mussy is moist and hot and releases no man meat before it has released manjuice into her vaguyna.
[quote] Your lamb shank should be at least two thirds submerged, turned every 15 minutes and cooking at a heat that is great enough to create steam.
Do not turn every 15 minutes. Every time you take the lid off, you are letting out all the heat and it takes a long time to get it back to normal. That's what my crock pot directions say. You only need to turn the meat once or twice in 5 -8 hour cooking period
The does not not need to be fully submerged. I just did a pork roast (culminating in the worst bbq ever) and it required only a cup of water for ten hours on low.
Everyone SAYS they have a large shank....but it's never quite as big as you think.
You say 3 pounds online but I'll bet it's not even two...
Not totally submerged, turned once and quite delicious.