My friend and I recently bought a whole lamb shank, and had it cut into cubes (bone in) to make a Bún Bò Huế flavoured lamb stew. In addition to the meat for our planned stew, there was enough left for us to each set aside some in our freezers.
Shank is a much tougher cut than chops and ribs; given the long cooking time I think it will do well in this recipe. Do you have any thoughts on whether I should save my lamb shank for another recipe, and buy the more tender cuts to make this?
ps: I’ve been dreaming about making this since you recently re-posted it, but I already had plans to make the other stew.
Hi Tiffany! I have not tried shank in this recipe but I could imagine it works, as long as the cooking time is enough and the meat becomes tender in the end (for exmaple with the help a pressure cooker?). In Sichuan this stew is made with different parts of the whole lamb especially the bone-in legs and racks.
The Bún Bò Huế recipe has almost identical cooking times (60 min simmer alone covered + 30 min simmer to cook the veg), and the meat gets tender, and the cartilage gets soft and sticky, so I think it will be beautiful.
i think it would work well! btw love Bún Bò Huế but never made it at home, I try to order whenever i go to my favorite vietamese noodle place in berlin
My friend and I recently bought a whole lamb shank, and had it cut into cubes (bone in) to make a Bún Bò Huế flavoured lamb stew. In addition to the meat for our planned stew, there was enough left for us to each set aside some in our freezers.
Shank is a much tougher cut than chops and ribs; given the long cooking time I think it will do well in this recipe. Do you have any thoughts on whether I should save my lamb shank for another recipe, and buy the more tender cuts to make this?
ps: I’ve been dreaming about making this since you recently re-posted it, but I already had plans to make the other stew.
Hi Tiffany! I have not tried shank in this recipe but I could imagine it works, as long as the cooking time is enough and the meat becomes tender in the end (for exmaple with the help a pressure cooker?). In Sichuan this stew is made with different parts of the whole lamb especially the bone-in legs and racks.
The Bún Bò Huế recipe has almost identical cooking times (60 min simmer alone covered + 30 min simmer to cook the veg), and the meat gets tender, and the cartilage gets soft and sticky, so I think it will be beautiful.
i think it would work well! btw love Bún Bò Huế but never made it at home, I try to order whenever i go to my favorite vietamese noodle place in berlin
Oooh, what’s your fave place?
… um, I just realised:
This whole time I meant Bò Kho! 🙈 I’m so embarrassed. They are COMPLETELY different dishes.
I’m not even sure Bún Bò Huế would be good with lamb. But Bò Kho is!