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