Preheat oven to 300˚F

In a Dutch oven or large heavy-bottomed pot with a lid, heat the oil over medium heat and add the seasoned lamb shanks. Sear in batches of 2, and when they are brown on all sides set them aside on a paper towel-lined plate.

Drain off all but 2 tablespoons of the oil in the pot and add the onion and sauté until translucent. Add the carrot and celery, sauté for 2-3 minutes then add the garlic, cook 30 seconds until just fragrant. Add the ras el hanout and the chopped herbs. Pour in the beef broth and the red wine. 

In a small dish, whisk the tomato paste with the 1/2 cup tap water and stir into the mixture. Bring the mixture to a boil, add the seared lamb shanks and snuggle them down into the liquid. The liquid should be about 1/2 way up the shanks. If more liquid is needed add additional broth or water. Do not submerge the shanks more than 1/2 way.

Cover the pot with it’s lid and transfer to the middle of the oven and slow cook (braise) for 2 to 2-1/2 hours. The lamb shanks should be very tender but not falling apart. 

Transfer the lamb shanks from the cooking pot to a platter and cover with foil to rest and keep warm while making the sauce and cooking the orzo.

Pour the pot juices through a fine-mesh strainer, set over a bowl, and strain the vegetables, pressing down with a spoon, discard the mashed vegetables. You should have 2 cups of juices for the sauce, if less add additional liquid such as beef broth, water or wine. 

Spoon off 4 tablespoons of the fat floating on top of the juices and add to the cooking pot. Spoon off and discard as much as possible of the remaining fat floating on top of the juices, reserve. (See notes)

Set the cooking pot over medium-high heat and sprinkle the fat with 4 tablespoons of flour. Cook and stir for 2 minutes, then while whisking continually, slowly add the reserved pot juices. Cook the sauce until it becomes smooth and thickened. 

Bring a salted pot of water to boil and add the orzo. Cook according to the manufacture’s instructions. We cooked ours for 8 minutes, to the al-dente stage, firm to the bite. Drain the pasta and return to the pot. Stir in 1 tablespoon of olive oil, cover to keep warm until ready to plate.

To serve: Portion 1 cup of the lemon-garlic orzo in a shallow dish, add one lamb shank on the orzo and drizzle 1/2 cup of the sauce over the lamb shank. Garnish with chopped fresh mint and mint sprigs.