Preheat oven to 350 degrees F. Lightly flour each shank. Heat 1/2 the olive oil in a large heavy pot or casserole over medium high heat and brown shanks on all sides. Set aside. Wipe out pan.

Heat remaining oil and saute leek, carrots and garlic until lightly golden. Add lamb shanks, tomatoes, broth and thyme. Cover the pot and braise for 2 to 2-1/2 hours or until meat is tender, turning the shanks once or twice and covering with vegetables. Remove shanks to a serving platter. Place pot on stove over medium high heat and simmer a few minutes to thicken sauce slightly. Spoon over shanks and serve with risotto or mashed potatoes.

Courtesy of Whole Foods Market IP, L.P.