- 8 lamb shanks (each piece about 2 1/2 inches long) (have your butcher saw them for you)
- 2 tablespoons Emerilís Creole Seasoning 
- 2 tablespoons olive oil
- 1 cup chopped onions
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cups dry red wine
- 1/2 cup peeled, seeded, and chopped Italian plum tomatoes
- 1/4 cup minced garlic
- 4 bay leaves
- 4 teaspoons chopped fresh thyme
- 2 teaspoons salt
- 4 turns freshly ground black pepper
- 7 cups Lamb or Beef Stock 
- 3 cups Mint Orzo 
- Sprinkle the lamb shanks all over with the Creole Seasoning.
- Heat the oil in a large nonreactive skillet over high heat and sear the shanks until brown on all sides, for about 4 minutes total. Add the onions, celery, and carrots and sautÈ for 1 minute. Stir in the wine, tomatoes, garlic, bay leaves, and thyme and simmer for 3 minutes.
- Stir in the salt, pepper, and stock and bring to a boil. Reduce the heat to low, cover the skillet, and simmer until the meat is tender and the sauce syrupy, for about 1 hour. Baste occasionally.
- While the lamb is simmering, prepare the Mint Orzo, and cover to keep warm.
- To serve, spread 3/4 cup of the Mint Orzo on each of 4 plates and top with 2 lamb shanks. Drizzle with some of the sauce from the pan, if there is any.