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Lamb Shanks in Red Wine

Source of Recipe


Gwen Bassetti






List of Ingredients



• 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 *
  






Instructions



1. Preheat oven to 325 degrees (F).
   
   
2. 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.
   
   
3. 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. Serve with Sheepherder's Bread.
   
   






Final Comments


* A Washington Merlot makes a good choice for both cooking and drinking, as does an Oregon Pinot Noir.

(Washington State is now the second-largest premium wine producer in the United States. Oregon is fourth.)