What do you think about braising a bone-in leg of lamb? I have successfully braised lamb shoulder, lamb shanks, pork shoulder, beef chuck, short ribs, etc, but I have only ever roasted a leg of lamb. Since the leg is a well exercised muscle, I would think it would be a decent candidate for braising. Also, what is a lamb shank but the lower part of leg? Are shanks only from the front legs? If shanks are such a classic for braising, then why not whole legs? Any opinions?