In a large bowl toss the flour with salt and pepper blend, to taste, then add shanks and coat well with the flour. Remove the shanks and shake off the excess flour.
Add the oil to a heavy- bottomed pan over medium-high heat. When the oil is hot add the shanks, and brown them on each side. When fully browned, remove the shanks to a plate and deglaze the pan with red wine. Stir in the carrots, celery, onions, rosemary, beef stock, tomato paste, parsley and garlic. Bring to a boil, then reduce the heat to medium-low, and cook for 1 1/2 to 2 hours. When the meat is fork tender, remove the shanks from the stock and allow to cool for 1 hour in the refrigerator.
Once cooled, remove meat from shank with a fork, pulling meat to shred.
Put the meat into a large bowl and add the orzo, tomatoes and feta. Pour the vinaigrette over the salad and toss to combine. Arrange the salad on a large serving platter and garnish with chopped mint and basil. Drizzle with grapeseed oil and serve.
Lamb loin can be substituted for shank, but will need to be cooked until medium, normally around 20 minutes depending on size.
Recipe courtesy of Robert Irvine