If I braise the lamb shanks in a big pot for 2-3 hours before service what do i do when service starts? I was thinking just leave them in the pot and pull portions out with a little bit of the sauce and place in a pan and oven to heat them up to order, saute some more veg and plate them up. Is this normal practice? What kind of veg would you guys use to finish and would you cook them seperate so they look nice for presentation? .