Heat the olive oil in a large, wide pot or Dutch oven over medium-high heat and sear the meat, turning on all sides until browned. Remove with a slotted spoon and set aside.

Add the onions to the pot, reduce heat to medium and cook, stirring occasionally, until lightly browned. Stir in the garlic.

Place the meat back in the pot over medium heat. Season lightly with salt and pepper. Add the wine and balsamic. Bring to a simmer and cook for a few minutes to burn off the alcohol. Add the tomatoes, honey, bay leaves, rosemary, raisins, and lemon slices. Add enough water, if needed, to just cover the meat.

Cover and simmer for 1 ½ to 2 hours, or until the meat is tender. Fifteen minutes before removing from heat, add the olives and pine nuts. Taste and adjust for salt and pepper. Stir in the parsley and serve.