Beef shank vs. oxtail?

I love oxtail for the gelatinous goodness and little bits of tasty meat when it's been properly cooked, but it is always a little disappointing that there isn't very much meat in general.

I noticed beef shank slices (bone-in) at the meat counter for the first time the other day, and was surprised at how much they looked like oxtail, but with a lot more meat on them. I know nothing about beef cuts, so can anyone tell me the difference? Less so about the anatomy of a cow but moreso about whether they are pretty much interchangeable in a basic (e.g. red wine) braising recipe? Is there a real, qualitative difference in taste or texture, or could beef shanks serve as a meatier stand-in for oxtail?