Lamb Shanks with Garlic Sauce Recipe from GourmetFoodPlaza.com

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Lamb Shanks with Garlic Sauce
Garlic perfumes the tomato sauce for these tender lamb shanks in a preparation typical of the cooking of southwest France
Serves 6
6	lamb shanks (about 1 lb each) sawed into 3 or 4 pieces
2	bulbs garlic, separated into unpeeled cloves
6	large tomatoes, cored
3 tbsp	olive oil
1 tbsp	kosher salt
1 1/2 tsp	freshly ground pepper
1/2 cup	minced shallots
4	large sprigs fresh thyme
1 1/2 cups	dry red wine

	*Preheat oven to 325 F*
-	Trim shanks of any visible fat, reserve
-	In a large roasting pan, drizzle garlic cloves and tomatoes with oil
-	Roast, uncovered, for 45 minutes
-	Transfer tomatoes and garlic to a bowl
-	When cool enough to handle, peel tomatoes and garlic
-	Chop tomatoes coarsely

-	Raise oven temperature to 400 F
-	Season shanks with salt and pepper
-	Roast 30 minutes, turn shanks, add shallots, and cook for 15 minutes

-	Spoon of all but 2 tbsp fat
-	Add tomatoes, garlic, thyme and red wine to pan
-	Cover and bake for 30 minutes
-	Uncover and continue baking for 30 minutes
-	Turn shanks and continue cooking until they are fork-tender (20 to 30 minutes)
-	Remove from oven, discard thyme

-	Transfer shanks to a warm platter, cover loosely with aluminum foil, and keep warm in a low oven
-	Pour contents of pan into a measuring cup and let settle 5 minutes
-	Spoon off any fat that floats to surface
-	Place contents of cup in a blender or food processor and blend until smooth and silky
-	Reheat sauce and spoon over and around shanks

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