In a saute pan, cook the onions with 1/2 of the butter. Add the carrots. Add the orzo. Stir for 3 to 5 minutes then slowly add the stock. Season with salt and pepper. Keep ladling in small portions of stock until the orzo is al dente. Add coriander, stir to combine and then add the cabbage. Cook until cabbage is soft but still fairly firm. Stir in remaining butter.

To serve, in a large pasta bowl, place a mound of the cabbage stew in the center and top with a lamb shank. Ladle sauce and vegetables around the edges. Garnish with thyme.