So... I'm going to make braised lamb shanks tomorrow. I've made them before (for two people) in my cast iron dutch oven, and they turned out great. But I need to made four instead of two, and I can't fit four in my dutch oven in the "single layer" the recipe says the shanks should be braised in. Here are my questions: a) Is that single layer thing just because the shanks need to be in liquid so they braise properly, and if so, can I just add more liquid? b) If I do opt for a different pan, does the pan make a difference? My roasting pan, which would be the other alternative, isn't exactly high quality, and I'm worried that would lead to an inferior end result. Thanks!