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Season lamb with salt and pepper.
Add canola oil to a Dutch oven over medium-high heat. Sear lamb on all sides until deep brown. Remove from pan.
Add in aromatics such as carrots, onions, celery, garlic, shallot, fresh herbs, bay leaf. Return lamb to pan.
Add wine and broth to raise liquid level half way up the roast. Bring to a boil.
Preheat oven to 250 degrees. Cover Dutch oven and place in oven. Braise (simmer gently) for 1 ½ hours. Adjust temperature up or down slightly to maintain slow burble.
Remove lamb and vegetables from braising liquid. Return Dutch oven to the stovetop over medium heat. Make a slurry with corn starch and slowly whisk it into the liquid to make gravy.