This recipe was in Bon Appetit (or Gourmet?) recently. I can't wait to try it:

MERLOT-BRAISED LAMB SHANKS WITH SAFFRON AND ROSE WATER

Ingredients

5 (3- by 1-inch strips) fresh orange zest
1/2 gram saffron threads, crumbled (1/2 teaspoon)
1/4 cup Middle Eastern rose water
6 small lamb shanks (41/2 to 5 lb total)
1 tablespoon salt
2 teaspoons black pepper
1/3 cup all-purpose flour
6 tablespoons vegetable oil
4 medium onions, finely chopped (4 cups)
1 small head of garlic, cloves peeled and thinly sliced crosswise
1 teaspoon finely grated fresh lime zest (see Tips, page 159)
1 (3- to 4-inch) cinnamon stick
4 cups Merlot or other medium-bodied dry red wine
1 cup water
1 tablespoon mild honey
1 tablespoon fresh lime juice (optional)

Directions

Cut orange zest diagonally into very thin strips, then add to a 1-quart saucepan half-filled with water and bring to a boil. Drain zest strips in a sieve. Combine saffron and rose water in a cup. Pat lamb dry, then put on a large sheet of parchment or wax paper and rub all over with 2 teaspoons salt and 1 teaspoon pepper. Put flour in a fine-mesh sieve and dust lamb, turning, to coat. Heat 3 tablespoons oil in a wide 7- to 9-quart heavy pot with a tight-fitting lid over moderately high heat until hot but not smoking, then brown lamb all over, in 2 batches if necessary, turning with tongs, 6 to 8 minutes per batch. Transfer to paper towels to drain.

Put oven rack in lower third of oven and preheat oven to 325°F. Wipe pot clean, then add remaining 3 tablespoons oil, onion, garlic, lime zest, cinnamon stick, and orange zest and cook over moderate heat, uncovered, stirring occasionally, until onion is softened, about 10 minutes. Stir in wine, water, honey, saffron mixture, and remaining teaspoon each of salt and pepper, then add lamb shanks and bring to a simmer. Cover tightly and braise in oven until meat is very tender but not falling off bone, 21/2 to 3 hours. *Carefully transfer lamb shanks to a large deep ovenproof serving dish and keep warm, loosely covered with foil, in turned-off oven. Skim fat from surface of sauce, then boil sauce until reduced to about 4 cups, 5 to 15 minutes. Discard cinnamon stick and stir in lime juice if desired and salt and pepper to taste. Pour sauce over lamb.

I'm not sure how I feel about the cinnamon, honey and lime; I might leave that out. That's a very Turkish lamb flavor, I'm staying true to my Greek heritage and using Greek rose water (surprisingly, there's a difference) and good Greek wine.