So I went to Whole foods and bought 5 lamb shanks this weekend. Sorry, I don't have prep pictures. I remembered to take a pic after it was done.
I started of browning the shanks then adding a two tablespoons of flour to make a roux. I deglazed the pot with a half bottle of cabernet sauvignon. Next I added 3 cups of beef stock. I cut up some leeks, trinity, & carrots and added it. I added a few bay leaves and some herbs.
I covered it and let it go in the oven for 3 hours and voila.