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1
Place the pistachios, garlic, rosemary, and the pancetta in the work bowl of a food processor, pulsing the elements into a rough paste.
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2
With a small, sharp knife, cut 1/2-inch slits over the surfaces of the shanks and massage the fragrant paste well into the cuts as well as over the whole of the meat.
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3
Cover the shanks and permit them an hours rest.
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4
Over a lively flame in a very large saute pan or terra-cotta casserole, heat the oil and saute the shanksonly as many of them that will fit at a time without touchingsprinkling on sea salt and generous grindings of pepper, sealing, crusting, them well on all sides.
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5
Remove the shanks to a holding plate.
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6
When all the shanks have been sealed, pour off any remaining oil and rinse the saute pan with the red wine, stirring and scraping at the residue and permitting the wine to reduce for 2 minutes before adding the red wine vinegar, the tomatoes, and 1 teaspoon sea salt.
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7
Bring to a simmer and add the shanks with their accumulated juices.
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8
Cover with a skewed lid and very gently braise the shanks over a quiet flame for 1 hour or more, until the flesh is just falling from the bones.
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9
The size of the shanks will dictate the time.
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10
Should you have chosen to use the larger foreshank portion of the lamb, the braising session will, of course, be longer.
