For the lamb: Rub lamb shanks with olive oil. Sprinkle with pepper, thyme, oregano, rosemary, garlic and onion. Rub in spices so the flavors penetrate the meat. Marinate overnight or for at least 2 hours.
For the au jus: Heat a heavy roasting pan. Add olive oil and sear shanks on all sides until brown. Remove shanks and set aside. Add garlic, onion and carrots and cook until softened, about 3 minutes. Add tomato paste and cook for 5 minutes over medium heat, stirring constantly. Add flour and whisk. Add wine and stir to deglaze.
Return shanks to pan. Add V-8 juice and enough beef stock to just cover shanks. Add bay leaf, onion powder, garlic powder, coriander, oregano, thyme and rosemary.
Bring to a boil for 15 minutes. Lower heat, partially cover and simmer for 3 hours or until meat is very tender and falling off the bone.Makes 6 to 8 Source: