(pedantic bit not at all meant to detract from your delicious-sounding recipe)
Searing does not sear any juices in - in fact, it slighty decreases the juiciness of the meat. It's a good idea to sear, though, because the Maillard reaction (i.e. golden-brown and delicious crust that forms on your meat) means that the lamb shank will be more flavorful and will get our mouths watering to the point where we won't need any extra juices.
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Searing does not sear any juices in - in fact, it slighty decreases the juiciness of the meat. It's a good idea to sear, though, because the Maillard reaction (i.e. golden-brown and delicious crust that forms on your meat) means that the lamb shank will be more flavorful and will get our mouths watering to the point where we won't need any extra juices.
See: http://www.foodreference.com/html/art-searing-browning-foods.html
and: http://www.cheftalk.com/forums/open-forum-harold-mcgee/15730-sear-not-sear.html
I think I may very likely try your recipe myself, though. :)