I'ts my first time cooking lamb shanks, and i know they're supposed to be cooked low and slow. I put my shank in my casserole dish with veggies, herbs, water and red wine and put it on the stove to boil (with the intention of putting it in the oven after it got boiling). However i forgot about it and came back to find it on a rolling boil rather than simmering. It's on a gentle simmer in the oven now, but would that period of rapid boiling have had any effect on the meat? will it be tough??