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"Persian Style" with wine? Yes. Persia produced famous wines until the late 19th century when reactionary fundamentalists took over the Islamic world (except Turkey, but they're still trying). Lots of herbs and lemon juice give this dish unique flavors.

1. Cut meat from LAMB SHANKS and cut it into bite size cubes.
2. Chop ONIONS fine. In a skillet or sauté pan heat 1-1/2 T Oil and fry onions stirring until translucent. Let cool some.
3. Crush GARLIC and chop fine.
4. Mix together Lamb Shanks, Fried Onion, Garlic, Saffron (if used), Salt and Pepper. Let marinade an hour and a half on the counter or several hours in the refrigerator.
5. Put Lamb Mix in a non-reactive pot. Add Wine and enough Water so the meat is just covered. Bring to a boil and simmer covered for about 30 minutes.
6. Trim CELERY, keeping the leaves separate, and cut the stalks into 1 inch lengths. In a skillet or sauté pan heat 1 T Oil and fry celery stirring until barely tender. Set aside.
7. Chop together MINT, PARSLEY and reserved Celery Leaves.
8. Squeeze LEMON JUICE
9. When lamb shanks have had their 30 minutes and are tender, remove fat (see Note-3).
10. Bring back to a boil. Cook uncovered until sauce is about the amount and consistency you want.
11. Stir in Celery and Mint Mix. Simmer for a few minutes.
12. When ready to serve, stir in Lemon Juice, bring back almost to a boil and check Salt to taste.
13. Serve hot, garnished with Parsley Leaves, and along with plenty of Basmati rice.