3 cups all-purpose flour
2 tablespoons kosher salt and freshly ground black pepper blend (60:40 mixture)
2 (14 to 20-ounce) lamb shanks
2 tablespoons grapeseed oil
4 cups red wine
1 cup peeled and chopped carrots
2 ribs celery, chopped
1/3 cup chopped red onion
2 tablespoons minced rosemary leaves
6 cups beef stock
1/2 cup tomato paste
1 tablespoon minced parsley leaves
2 tablespoons minced garlic
6 cups cooked orzo
1 cup chopped Roma tomatoes
1/4 cup crumbled feta
1 cup balsamic vinaigrette
1/2 cup chopped mint leaves
1/4 cup chopped basil leaves
1 tablespoon grapeseed oil
Lamb loin can be substituted for shank, but will need to be cooked until medium, normally around 20 minutes depending on size.
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