Victor Sack wrote:
> Phil > wrote:
>
> > Victor Sack wrote:
> > >
[snip]
> I would make the Haxe the following way: soak the Römertopf for 45-60
[snip]
> thyme. I would then cook it in the closed Römertopf at about 160-180°C
> for about 45 minutes. I would then remove the lid, paint the Haxe with
[snip]

Hi Victor,

No cup of wine or stock? Your time and temperature in the oven is
radically different than the Roemertopf recipes.

>From my experience, I agree with you, about 325F, 163C for 15 min per
pound, or fairly typical in open pan roasting of a 3lb, 1.4kg shank.

Not 425F at 30 min per pound, which renders shanks over-cooked.
Thanks, PLA