Yes, aggressively shaking the fermetor after pitching yeast is a common method for oxygenating the wort. You can do this a couple times an hour for the first hour or two if you like. You can also use an aquarium pump with a sanitary in line filter to introduce oxygen. Lastly you can inject oxygen from an oxygen tank.
The first two methods will get you around 8ppm oxygen in the solution. Injecting oxygen from an oxygen tank with a 2 micron stainless stone for about 60 seconds will get you around 10ppm oxygen. This is probably closer to what a commercial brewery gets to, and is a bit better than just shaking.
You should refrain from shaking after fermentation has begun as you do not want to introduce oxygen once there is alcohol in the wort. Oxygenated beer is not a good thing. Oxygenated wort is OK as the yeast will use up the oxygen while they are reproducing.
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