Preheat oven to 350F (175C).

Place lamb shanks in a large Dutch oven over medium heat.

Brown lamb shanks on all sides (7-10 minutes).

Remove shanks from the pot and set aside.

Add garlic cloves, red wine, and chicken stock to the pot.

Stir well to incorporate browned bits from the bottom of the pan.

Return lamb shanks to the pot.

Cover with lid and place in the oven.

Cook for approximately 2.5 hours, checking for tenderness after 1.5 hours.

Allow lamb shanks to cool to room temperature.

Smoosh garlic cloves with a fork into the stock.

Refrigerate lamb shanks and stock overnight to solidify fats.

Preheat oven to 350F (175C).

Remove solidified fat from the chilled stock, being careful to retain the gelatin-like stock.

Separate lamb meat from the bone and shred into bite-size pieces.

Gently heat the chicken-lamb gelatin-like stock in a small saucepan until liquid.

In a large casserole dish, combine shredded lamb, stock, tomatoes, cinnamon stick, orzo, and boiling water.

Sprinkle with 1 teaspoon salt.

Cover with foil and bake in the oven for approximately 45 minutes, checking pasta for doneness after 20 minutes.

Serve hot with crumbled feta cheese.