Combine flour, salt, and pepper in a bowl.

Coat lamb shanks in the flour mixture, shaking off excess.

Heat grapeseed oil in a heavy-bottomed pan over medium-high heat.

Brown lamb shanks on all sides.

Remove shanks and deglaze the pan with red wine.

Add carrots, celery, red onion, rosemary, beef stock, tomato paste, parsley, and garlic to the pan.

Bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until lamb is fork-tender.

Remove shanks and cool in the refrigerator for 1 hour.

Shred the lamb meat with a fork.

In a large bowl, combine shredded lamb, cooked orzo, tomatoes, and feta.

Pour balsamic vinaigrette over the salad and toss.

Arrange on a platter and garnish with mint and basil.

Drizzle with grapeseed oil before serving.