What seasonings do people typically use for the Greek braised lamb shank? I can't seem to get the combinations right. I like the savory/sweet nature of typical sauces. Mine is more savory than sweet. I have seen recipes with oregano and cinnamon. I have seen recipes with thyme and nutmeg. I have tried both, and I have tried using all four at once. One version had cloves. I don't feel like any of these versions have been quite right. Maybe if you guys can explain how you approach this, it will help me...