I usually have a bottle of zin hanging around- I don't know who makes it but it's a cheapie and very good. Probably chilean, I think.
The cabernet was fantastic with the lamb shanks! Definitely a good match for that wine. I would have tried a pinot, after B4B's post, but we didn't have any in the cellar.
We'll be having lots of lamb in the near future- lamb and venison are our red meat staples right now.