Season with salt and pepper, then dust the shanks with flour. Brown in olive oil. Then add 6 slices of roughly chopped bacon, cooking for few minutes more. Deglaze the pan with 1/2 bottle of Zinfandel, then add red onions, chopped garlic, sprigs of rosemary and thyme, 1/4 cup of honey, 1 t. of allspice, … Continue reading "Smokey Zinfandel Braised Lamb Shanks, Orzo Pilaf"