Name: Wine-Braised Lamb Shanks with Herbes de Provence
Yield: 6 Servings
Ingredients: 5 tablespoons olive oil, divided; 2 large leeks (white and pale green parts only), chopped (about 2 1/2 cups); 6 large whole garlic cloves; 6 large lamb shanks (12 to 14 ounces each); All purpose flour; 2 2/3 cups dry red wine; 1 cup canned crushed tomatoes with added puree; 1/4 ounce dried porcini mushrooms; 1 1/2 tablespoons dried herbes de Provence; 1 1/4 pounds slender carrots, peeled, cut diagonally into 1/2-inch-long pieces; 1/2 cup chopped fresh parsley

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