Sliver Skin on Pork/Lamb

A_Sober_Paddy

Just prepped some lamb shanks, first time and just been told I should have removed the before cooking...

I:m doing a rogen Josh in slow cooker, will leaving the sliver skin on be a mistake?

Cheers

Mellor

I did lamb shanks the other night, in beer and sweet potato.
I remove the skin, any obvious connective tissues. I don't try to get absolutely every bit of skin off, but any that's easily removed might aw well come off. Run your fingers inside into separate the meat, from there its just snipping off the strips of skin at the ends

A_Sober_Paddy

Mellor wrote: »

I did lamb shanks the other night, in beer and sweet potato.
I remove the skin, any obvious connective tissues. I don't try to get absolutely every bit of skin off, but any that's easily removed might aw well come off. Run your fingers inside into separate the meat, from there its just snipping off the strips of skin at the ends

I'll be cooking mine for 8 hours, in that time wouldn't the connective tissue breakdown

The Hill Billy

8 hours - leave it. It'll add to the flavour. I'd never bother removing it myself tbh.

Dizzyblonde

I've never removed it either and it must break down because there's never any sign of it when it's cooked.

A_Sober_Paddy

The Hill Billy wrote: »

8 hours - leave it. It'll add to the flavour. I'd never bother removing it myself tbh.

Cheers, challenging myself with new cuts in recent weeks, so lots of learning ha ha, beef cheek is tomorrow's test

Mellor

A_Sober_Paddy wrote: »

I'll be cooking mine for 8 hours, in that time wouldn't the connective tissue breakdown

For a long slow cook it'll be gone. It's probably the first to breakdown actually as its quite thin. Mine was 3 hours and the only connective tissue left was the ligaments around the joint.
I must admit, I get a weird satisfaction dismantling the knee joint when eating shanks