i gotcha. Here, shank is served on the bone. Foreshanks are smaller and more sinewy than the hindshank. Regardless, they must be braised until tender just as you've read/researched. You're on the right track. The only temps for braised...
gus, i wonder if i'm getting you right. Could you have had a piece of lamb leg? This would be more appropriate to serving "red" MR or M, but is typically roasted or grilled-some type of dry heat method instead of a combo...
if ya got an alto-sham or other cook and hold your good to go. Any leftovers jus toss back in the sham to reheat. If not you can keep warm on a rack in a 400 pan on your steam table-if you got one. Or even in a hotel pan above your hot...
i'm guessing you were braising what we call lamb shank-the lower part of the leg. They are tough suckers when not cooked long enough-you're not shooting for MR here ;).
I don't apply temps when doing a braise(although i'm there are...
bain marie-if not using one-is the easiest way to go. Just put your pot-elevated from the bottom-inside of another water filled pot and monitor.
Another idea-taken from the beer homebrewers of the world ;)-would be to use a cooler. A...
