Re:I'm a natural casing snob.
Here's how I do the lamb shanks:
I brown them on all sides in a little oil in my LeCreuset dutch oven, salt and pepper them. Then remove to a plate and add 1 large sliced onion and cook till it starts to brown. Add fresh chopped garlic........we like garlic so I usually do 6-8 cloves. When the garlic just starts to take on a little color I add about 1 T flour and cook till it gets just light brown. Deglaze with red wine, about 1 C. then add about 1 1/2 C beef stock. Return the shanks to the dutch oven, baste with the sauce, sprinkle about 1 T fresh (dried, if no fresh) rosemary on top. Cover and cook about 2 hours @ 350. The meat falls off the bone, they are really tender.
I just happened to see them on Tuesday as I was getting last minute Thanksgiving stuff. Good thing I got them when I did, I just got back from the store and they were gone!