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.
Cook's Note: Lamb loin can be substituted for shank, but will need to be cooked until medium, normally around 20 minutes depending on size.