I started off by sauteing my mire poux then seared the lamb shanks on medium on 4 sides 2 minutes each I then deglazed both pan/bot with some red wine and placed them both into a larger pot added chicken stock till covering the shanks. added spices baked on 320F for 2 hours wasn't fall off bone yet then waited another 30 minutes still not fall off bone and finally after another 30 minutes i gave up and just ate it. I was testing the doneness by seeing if its falling off the bones. it was kind of stiff but still moist however was not falling off bone tender as I hoped it would be. The shanks were bought frozen and I defrosted them half in fridge and then in room temperature. The chicken stock added was room temperature could had it been that I baked it too long? seared the shanks too much? I do know that on the last sear instead of taking it off the electric stove I just turned it off instead of taking it directly off it. maybe the stock was meant to be added hot?