Braised Port Lamb Shanks

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1 tablespoon coriander seeds

1 tablespoon fennel seeds

1 teaspoon black peppercorns

1 tablespoon salt

4 large lamb shanks

2 tablespoons canola oil

1 onion, minced

2 carrots, peeled and diced

1 celery stalk, minced

1 small leek, minced

1 1/2 cups tawny port

1 cup veal stock

1 head garlic, halved

3 sprigs fresh rosemary

3 sprigs fresh thyme

2 tablespoons butter

3 tablespoons honey

Kosher salt and freshly ground black pepper