Licking the Plate: Braised Lamb Shanks. Making these tonight. They melt in your mouth! Update: delicious recipe. I did not have bay leaves, so I substituted Greek Oregano. I also added some chopped celery with leaves to the onions, garlic and carrots, and used about a cup of Cabernet Sauvignon. I had a lot of sauce so I threw in some fingerling potatoes during the last 40 minutes, but it would be equally good over rice. Serve with fresh crusty French bread for dipping-really delicious!