Preheat the oven to 350.

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

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

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

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.

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

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

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

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

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

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.

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.

Drain the orzo completely.

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.

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

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