Lamb Shanks Temperature — 190°F / 88°C (Fork-tender)

Overview

Lamb Shanks: cook to 190°F (88°C) for fork-tender. Braise at 325°F for 2.5-3 hours. Braising liquid essential. Fall-off-the-bone texture when done right.

Key Details

• Internal Temperature: 190°F / 88°C
• Doneness: Fork-tender
• Cook Time: Braise at 325°F for 2.5-3 hours
• Braising liquid essential. Fall-off-the-bone texture when done right.
• Lamb is best served medium-rare to medium for most cuts

Why This Matters

• Lamb has unique flavor that benefits from precise cooking
• Overcooking lamb makes it tough and gamey
• Different cuts require different approaches

How To

1. 1Bring lamb to room temperature before cooking (30 min)
2. 2Braise at 325°F for 2.5-3 hours
3. 3Cook to 190°F internal temperature
4. 4Rest for at least 5 minutes before carving
5. 5Braising liquid essential. Fall-off-the-bone texture when done right.

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