It wasn’t too long ago that such cuts as lamb shanks—the shin, including the meat and bone—were relegated to antiquated cookbooks on the traditional cuisines of old Europe. Now, lamb shanks find their place in the chicest restaurants. When braised with plenty of wine and then glazed with their gelatinous braising liquid, they are one of the best braised dishes. Like stews, they can be garnished with mushrooms or assorted vegetables, but one particularly popular method calls for a large amou