Hi everyone. Just a question from me. I have cooked lamb shanks in the slow cooker, with tomato \s, wine carrots onion, celery ect....how do I remove the liquid fat/oil from the lamb? It wont be nice if it is mixed into it, and is like a layer on top, but not a firm fat layer like a beef would leave when it is cooled. I have cooled the shanks down, and was wondering if there is a better way to remove it, other than trying to skim it? TIA
Posted on: Tue, 25 Nov 2014 03:42:40 +0000