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-> Meat
MiracleMama
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 Sun, Sep 09 2018, 3:27 am
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I made lamb shanks. I have made them exactly the same dozens of times to rave reviews. I just took them out of the oven and they are SO SALTY. I didn't add any salt at all. Kosher meat is usually plenty salty enough. Something must have gone wrong in the kashering process. It's just overwhelming. All I taste is salt. How can I fix this.? This lamb is waaaay to expensive to toss.
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Rappel
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Sun, Sep 09 2018, 5:53 am
I have no experience with lamb shanks, cooked or otherwise, but just a thought:
A) Can you rinse the shanks now, And then make a separate sauce to pour on them? (I'm thinking something like honey, chili and rosemary, but you do you).
B) You can also perhaps serve them on something which goes well together with lamb (potatoes?) Which you won't salt, so they balance each other out.
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ila
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Sun, Sep 09 2018, 6:07 am
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Like rappel first idea maybe look for a sweet sauce and once heard that if you put a potato to cook with something salty it will absorb part of the salt.. never tried.
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