Quick Lager Question

Have two batches of lager going (Munich Dunkel and Vienna Lager) that have been in the primary for three weeks. Both stalled around 1.022 due to underpitching. I raised the temp to 58, added yeast nutrient, yeast energizer, even tried repitching some dry yeast (the original yeasts were Wyeast 2308 and 2124, respectively; repitched saflager s-23) and finally just gave up instead of adding amylase enzyme.

Anyway...I'm racking them today and am leaving town for five days tomorrow. So I'm wondering whether it is better to leave it around 55 degrees and start a gradual temperature decline before a long lagering period upon my return, or just to crank the temperature down to 33 right now.

Any opinions on which is the better option?

I'd probably leave it at 55, just in case racking encourages a little bit of fermentation to restart. You can lower the temp when you get back.