Braised Lamb Shank

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4 lamb shanks, about 1 pound each

Salt and freshly ground black pepper

3 tablespoons olive oil

1 cup diced onion

1 cup diced carrots

1 cup diced leeks, well washed

2 to 3 cloves garlic, minced

Sachet of dried herbs: bay leaf, thyme, rosemary

3 tablespoons tomato paste

1 cup dry red wine

1 cup hot beef broth

3 to 4 sprigs fresh rosemary

3 tablespoons chopped fresh thyme