2 lamb shanks (3.15 pounds)
salt and pepper
2 tablespoons olive oil
3 leeks, sliced
7 garlic cloves, halved
5 sprigs thyme and rosemary
2 cups beef broth
1 cup Merlot
Preheat oven to 350 F.
Salt and pepper each side of the lamb shanks.
Heat 2 tablespoons olive oil on medium-high heat in a saute pan.
Sear each side of the lamb shanks for 5 minutes.
Place the leeks, garlic, rosemary, and thyme in a rectangular pan.
Then put the lamb shanks on top of the vegetables and herbs.
Pour in the beef broth and Merlot.
Cover with foil tightly and put in the oven for 2 hours.
For the gravy add a little bit of butter and cornstarch to the au jus.