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.
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