Lamb Shanks in Red Wine

4 meaty lamb shanks, sawed into 2-inch lengths
4 cloves garlic
1 tsp fresh or dried thyme
Salt
Freshly ground pepper
1 rounded Tbsp tomato paste
2 cups dry red wine

Preheat oven to 325 degrees (F). Place each lamb shank on an 18-inch square of heavy-duty foil.

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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