OK, well, 2/3 of this experiment was good. I tried the above for the first time yesterday. Never cooked lamb shanks before, never cooked African before.
Well, the Berber marinade was awesome! Very tasty - I can use this on so many things. Recipes for this vary, but mine included cilantro, ground gingerroot, tomato paste, red wine vinegar, oil and assorted spices.
On the other hand, the lamb shanks were terrible. The smell - ugh - very pungent and gamey. I also didn't cook them long enough (my fault) so they were tough and stringy. I will probably not take another shot at these - there are better things to eat, in my opinion.
And to my point. I had a 2001 Simi Cab with the meal, and it was great! This is drinking really well now, and the lush fruit matched perfectly with the spicy-sweet Berber marinade.
If you're going African/Etheopian, go with a cab - it's a good match IMHO.