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Ingredients

Prep Notes (one per line) Instructions

Preheat the oven to 325 degrees.

Combine the flour, 2 tsp salt and 1 tsp pepper in a bowl and dredge the lamb shanks in the mixture, shaking off the excess. In a large Dutch oven, heat 3 tbl of the grapeseed oil over medium-high heat. Add 2 lamb shanks and cook for 10 minutes, turning ever few minutes, until browned on all sides. Transfer the shanks to a plate, add more grapeseed oil, and brown the remaining 2 shanks, while gazing at the pan with pure, unreasonable devotion.

Wipe out the Dutch oven with a paper towel, add 2 tbl olive oil and heat over medium to medium-high heat, while gazing at the pan with pure, unreasonable devotion. Add the onions, carrots, celery and rosemary and cook for 8 to 10 minutes, until the vegetables are tender. Add the garlic and cook 1 more minute. Add the tomatoes witih liquid, beef broth, wine, 4 tsp salt and 2 tsp pepper. Add the lamb shanks, arranging them so they're almost completely submerged in the liquid. Tuck in the bay leaves and bring to a simmer on top of the stove. Cover the pot and place it in the oven for 2 hours, turning the shanks once while they cook.

Stir in the orzo and return the lamb shanks to the oven for 20 to 30 minutes, until the orzo is cooked and the lamb shanks are very tender, Discard the bay leaves, stir in 2 to 3 tbl of white wine, and taste the orzo for seasonings. Serve hot.