3 Tbs. olive oil
4 whole lamb shanks, 3 to 3½ lb. total weight.
4-5 garlic cloves, sliced
1 bunch small leeks, sliced ½ inch thick
2 tsp. chopped fresh rosemary, plus sprigs for garnish
Salt and freshly ground black pepper to taste
¾ cup dry wine (white)

In a braiser or large deep frying pan, over medium-high heat, warm the oil until it is hot but not smoking. 

1. Add shanks and brown on all sides, 10-12 minutes. 

2. Transfer to a plate.

3. Reduce heat to medium-low, add garlic and sauté for 30-40 seconds. 

4. Add leeks and sauté until translucent, 6-8 minutes.

5. Return shanks to pan, add rosemary, salt, pepper, and wine.

6. Raise heat to medium-high and then bring to a simmer. 

7. Reduce heat to low, cover and simmer until the shanks are very tender when pierced with a fork, 2 to 2½ hours. 

8. Turn once or twice during cooking and add water as necessary to maintain original level of liquid.

9. When shanks are tender, serve immediately after seasoning to taste, using sprigs of rosemary for a garnish.