For the Braised Lamb Shank

In a very large, heavy-bottomed rondeaux or cast iron pan, sear the lamb shanks on all sides until good color is achieved. Remove from pan; do not drain fat; reserve shanks for later. Add the carrot, celery, onion, shallot, and garlic to the pan and cook until translucent and tender. Then, add the lamb shanks to the pan and add the bottle of the zinfandel. Reduce the wine until it is almost dry, add the chicken stock, bring to a simmer. Cook until the lamb shanks are completely tender and falling off the bone. Remove lamb shanks and reserve for plating. Continue to reduce the chicken stock and wine until it is a sauce consistency. This should coat a spoon nicely and not be too thin. Add the herbs to the sauce, in the end, season with salt and pepper.  Add the lamb shanks to the pot and simmer until ready to plate.

For the Bing Cherry Pistachio Farro

Cook farro with chicken stock, bay leaf, and salt until tender, about 30 minutes, at a simmer. Once the farro is cooked, spread it on cookie sheet lined parchment paper, allow to cool. Pit and slice the cherries into quarters.

For the Pistachio Gremolata

Chop the parsley and roasted pistachios and fold in the grated parmesan cheese.

Assembly

Heat the farro, cherries, butter, and chopped pistachios and the remaining chicken stock until hot. Add chopped parsley to finish. Place the lamb shank on top of the farro and sprinkle pistachio gremolata all over the dish. Sauce around the lamb shank and faro with the reduced sauce of the braising liquid. Drizzle pistachio oil through lamb sauce.