I love shanks because they are flavoursome, juicy and gelatinous, and when braised in a tasty sauce they become the food of kings, especially when served with soft, herby, cheesy polenta or creamy, buttery mash. Another great thing you can do is remove the cold meat from the bones, wrap it in caul fat and roast it in the oven. You can reduce the braising liquid to make a sauce and serve it alongside the roasted meat.
Incidentally, I never brown shanks before braising them, but instead just seal the outside of the meat gently in oil. I find it allows the flavours of the sauce to penetrate the meat better.