Step 1

preheat the oven to 350.

Step 2

Season the lamb shanks well on all sides with salt and pepper.

Step 3

Add the oil to a large rondeau pot over high heat until it smokes lightly.

Step 4

Add the lamb shanks to the pot, turn the heat to medium-high heat, and sear them until well browned on all 4 sides.

Step 5

Set the lamb to the side. Drain off the oil if it is too dark and appears burned, and replace it with 3 tablespoons of olive oil.

Step 6

Add onions and cook until browned over low to medium heat, which takes about 20 minutes.

Step 7

Stir in the celery and carrots and cook for 3 to 4 minutes.

Step 8

Add garlic and cook just until fragrant, which takes about 30 to 45 seconds.

Step 9

Deglaze with the wine and cook until au sec or almost gone.

Step 10

Next, add the tomatoes, cinnamon stick, all-spice berries, oregano, thyme, salt, and pepper, and mix to combine.

Step 11

Place back in the lamb shanks, cover with a lid, and bake in the oven at 350 for 2 ½ hours or until they are tender enough to fall off the bone.

Step 12

With about 20 minutes left in the lamb braising process, add the orzo to a large pot of boiling salted water and cook for 6 to 7 minutes or until al dente.

Step 13

Drain the orzo completely.

Step 14

Next, add the orzo to a large sauté pan with olive oil and cook for 2 to 3 minutes over medium heat to gently toast the orzo.

Step 15

Season with salt and set to the side, and keep warm.

Step 16

Add some orzo to a serving bowl and place the lamb on top with some of the sauce and chopped fresh herbs.