I've seasoned pork shanks/ veal shanks with plenty of kosher salt, pepper, garlic powder, onion powder, thinking they would be tasting amazing, But it makes sense that the braising liquid would dilute all that flavor off them right? Because after the meat is done (3+hours), the meat itself doesn't even taste like it had any seasoningIs this normal??
Some recipes.need to be adjustedI would try dry roasting before adding the braising liquid./ Wrap the meat-in aluminum foil-for the first hourRemove-the aluminum foil-add your liquid.to finish.(or begin a basting process)-with the aluminum foil-partially open./
