Lamb Osso Bucco

Ok... this is the lamb ossu bucco from an earlier post. Cooked s/v for 48 hours ar 55C. Did I like the results? Not so much. The texture was a little weird. Like something cured in a way. The flavour was excellent, it wasn't dry by any means, and the medium rare temperature was very good. It certainly was tender. But i just think that this cut is perfect for a braise. So braise it will be!!! Braise and glaze as they say!!!