Cutting Lamb Shank

Amateur night! We are trying to cut up a few lamb shanks for stew meat. It is literally very tough going, and seems about impossible to cut the meat off the shank. Is it preferable to cook the shank in some fashion first, and then cut off the meat? What’s the best way?

I need an answer asap, as this needs to get done tonight.

Thanks in advance.

I would braised them first until the meat was fork tender. Why would you want to remove the meat from the bone? I just serve them whole.