Making a lamb shank tommorow! ANY TIPS OR ADVICE?

I bought a nice 2lb organic Lamb Shank and I plan to braise it tommorow. I don't usually work with lamb so I wanna see if there are any tips out there?
I plan to braise it in Cabernet Sauvignon, however I read that many people prefer a stock to wine; Whats your take?

THANKS ALOT

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