How to keep braised meat moist


After I braise my lamb shoulder, how do I keep it moist for service?

braised lamb shank

By using shoulder rather than a leaner, more delicate cut, you are definitely on the right track to moist, succulent lamb.

Some suggestions:

  • Braised meats are often tastier the next day after they’ve had time to rest and flavors can meld. If your setup allows, braise meats the day before service and properly chill using the two-stage method—140 F (60 C) to 70 F (21 C) within two hours and to 41 F (5 C) within four hours—keeping in mind local regulations may be more stringent.
  • Always allow braised meats to rest and chill in the liquid. Studies show that as the cooked meat cools, it will absorb more of the flavorful braising liquid. A common mistake is to remove the meat from the liquid for chilling—while it will cool things more efficiently (the liquid and fat of the liquid retain heat), it will result in a loss of moistness.
  • A lot of dryness may result from improper holding over long periods. For example, if you hot hold your shoulder in an open steam table, the surface of the meat will dry out, especially if you are not rotating it frequently and don’t have adequate liquid. If your volume for this item is modest, consider portioning the lamb cold, in some sauce, and heating it to order.
  • If your volume is higher, make sure you are hot holding in a cabinet that allows for moist heat. I like the CVap from Winston, but as long as your equipment has the functionality you need, brand doesn’t much matter.
  • Finally, if it works better, you can heat and hold smaller portions more frequently.

More on keeping large cuts moist here

Want to ask advice guy a question?

Refresh Type the characters you see in this picture. Type the characters you see in the picture; if you can't read them, submit the form and a new image will be generated. Not case sensitive.  Switch to audio verification.

Today's top stories

As if we needed more disinformation in the age of fake news, along comes CKE Restaurants’ controversial new advertising campaign for its dual fast-food brands, Carl’s Jr. and Hardee’s . The spots, in...
You don’t know me!” That was the cry of vegetarians and vegans a few short years ago. Today, about 4% of consumers say they are vegetarian or vegan, a figure that is down from 9% in 2014, according...
Scott Redler has no trouble counting the reasons that Freddy’s Frozen Custard & Steakburgers invested in digital menu boards. The chain’s chief operating officer says that in a growing company...
Two burger giants recently battled it out with an atypical weapon: cheesy sides. Technomic’s MenuSurf program found that a greater percentage of consumers say they’d visit Burger King for its Cheesy...
There are a few reasons that your pay rate may be lower than you think it should be: Your employer is taking the tip credit . The information on your stub is not presented clearly, or you are not...
In the face of high rent and a competitive real estate market, it’s a trend we’re likely to keep seeing from chains: shrinking footprints. But the idea of small stores isn’t new—beverage-focused...
Iced tea has become an American beverage staple, with 84% of restaurants offering it as a menu option. With this prevalence in the foodservice industry, are there still opportunities for growth and...
Fast-casual chain PizzaRev has been acquired by a venture capital firm helmed by a former McDonald’s CEO. Chicago-based Cleveland Avenue now owns a majority stake in the fast-casual brand, which has...
This year's NRA Show® was full of on-trend food, inspiring speakers and business-building education sessions—and it’s clear that operators couldn’t get enough. “We’re in our third year of record-...
Mike Greenberg, host of Mike and Mike on ESPN Radio and ESPN2, talked with Tom Ricketts, Chicago Cubs Executive Chairman, about leadership and how the Chicago Cubs overcame obstacles to win baseball’...