Take a large piece (about 1 ½ feet) of heavy duty foil and fold it in half and set aside.
Heat a small cast iron skillet on medium high for 5-10 minutes.
Sprinkle the salt and matzo meal all over the shank and set aside while the pan heats.
Add the oil and heat for about 30 seconds, turn down to medium.
Add the shank, turning a quarter turn about every 3 minutes until all sides are golden brown.
Put the shank on the foil and fold up the sides to almost completely cover the lamb and pour in the wine and lemon juice, then seal up the packet and place the whole packet back in cast iron pan and put in oven.
Braise at 325 ℉ for 2 ½ hours, then pull out the shank and let it rest for 10-15 minutes.
Garnish with the fresh mint and the juice as gravy. Mazel tov!
Note: This recipe can easily be doubled or quadrupled using a heavy dutch oven with a tight-fitting lid instead of foil.