I eat lamb shanks because I like them and they seem to appear on sale often. I have found that the cooking temperature range is pretty broad. I cooked these at 145F for 24h and I like then as well if not better that the previous ones at 180F/20h. The connective tissue was just as much broken down and the meat was moist. Seasoning was salt, pepper and chili flakes.
The finish, starting from refrigerator cold, was in the oven at 425F for 20 minutes.
