Lamb Shanks in Red Wine Slice a garlic clove over each and sprinkle with 1/4 teaspoon thyme and salt and pepper to taste. Shape the foil up around the shanks without closing it and place the packets in a large roasting pan. Dissolve the tomato paste in the wine and divide among the packets. Seal the packets tightly. Bake 1-1/2 to 2-1/4 hours, or until tender. Transfer the lamb shanks and the sauce to shallow soup plates. |