I would usually just cook the shanks on the bone, but since I am making this dish for 20 people, I figure if it's on the bone I won't be able to fill it in my braiser.
My butcher told me to get it off the bone and he would slice the meat in around 1.5 inch slices.
Is this a bad idea? I don't want to have to buy another braising pot, the one I have is expensive!
Also, if I keep the slices stacked almost to the top of the pot, is that problematic?
Thanks in advance for the help, I don't want to screw it up.