Put the bacon, rosemary, garlic, olives in the bowl of your food processor.Â

Pulse and scrape the bowl down until it's been reduced to a thick paste.Â

Cut a few small slits in your lamb shanks (poke a paring knife maybe ¼ inch in in a few places).Â

Slather your lambs shanks with your rub, pushing some of it down into each slit you cut.Â

Preheat your oven to 325-degrees F.

Put the olive oil in a large pan. Heat it on the stove on medium high.

Add the lamb shanks and sear quickly on all sides to start to develop a crust and build flavor. Keep a good eye on them. The idea is to brown them but not burn.

Grab some aluminum foil. You want the foil big enough so that you can encase the meaty part of the shank, and expose the bone so it browns nicely (which makes a great table presentation). Â

Set the lamb shanks in an oven-safe baking dish. You want to use one that's tall enough to keep them propped upright.Â

Set the pan back on the stove over medium high heat.

Add a little white wine (maybe ¼ - ½ cup) and stir vigorously, scraping the bottom of the pan to release all those flavorful brown bits. You'll wind up with a super fragrant sauce.Â

Spoon the sauce into the foil wrapped lamb shanks, dividing it fairly evenly.Â

Pop your pan into your preheated, 325-degree F oven.

Roast for about 2 hours.

They're done when the meat is tender enough to pull off the bone with a fork and the top of the bone is nicely browned. If you roll with a meat thermometer, they're done when they reach an internal temperature of at least 145-degrees F (this will give you medium rare, which is really too rare for most folks for a lamb shank. Most folks like these falling off the bone, but use your discretion). Â

When they're done, unwrap and plate them up, garnish with a sprinkle of fresh chives or parsley.Â