Red Wine and Tomato Lamb Shanks It took five minutes to put this together, and 2 hours to cook.  One of the better versions of lamb I've made, especially considering the effort put in. Ingredients: 2 lamb shanks, rubbed with salt 1 large can of whole roma tomatoes 1 cup of red wine 1/4 cup chopped thyme Salt, pepper and olive oil Put a few tablespoons of olive oil in an oven-proof baking dish on the stove.  Brown the lamb shanks for 3 minutes on each side, and then dump in the tomatoes, red wine, and top with thyme.  Season with salt and pepper, and put in the oven for 1.5 hours at 250C / 425F with the lid on.  Lower to 180C / 350F and remove lid for a half hour.  Serve with tzatziki and salad.