Have in past made lamb shanks in red wine/garlic/beef broth recipe, and veal shanks in a white wine/rice wine vinegar/soy sauce concoction .

I certainly should experiment more!
Thanks.

Sure, you can mix and match however you like. The veal will do well in that red wine marinade; the white wine may be a little subtle for the lamb, but it's worth a try. It'll be edible, even if it's not the most flavorful thing in the world, and you can chalk it up to experience if it doesn't work quite like you plan.