1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 teaspoon black peppercorns
1 tablespoon salt
4 large lamb shanks
2 tablespoons canola oil
1 onion, minced
2 carrots, peeled and diced
1 celery stalk, minced
1 small leek, minced
1 1/2 cups tawny port
1 cup veal stock
1 head garlic, halved
3 sprigs fresh rosemary
3 sprigs fresh thyme
2 tablespoons butter
3 tablespoons honey
Kosher salt and freshly ground black pepper