Herbed Lamb Shanks
|Lamb shanks||4 , cracked (With Bones)|
|Onion||1 Large, sliced|
|Green pepper||1 Large, seeded, thinly sliced|
|Tomato juice||1 Can (10 oz)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm) (Minced Or Pressed)|
|Thyme leaves||1 Teaspoon|
Place lamb shanks in a 7 by 11 inch baking dish with meaty portions to outside of dish.
Distribute onion and green pepper slices over and around shanks.
In a small bowl, stir together tomato juice, wine, garlic, thyme, savory, and pepper; pour over shanks.
Cover with pleated plastic wrap.
Microwave on medium (50%) for 1 1/4 hours or until shanks are fork tender.
With a slotted spoon, transfer shanks to a rimmed serving platter and top with vegetables.
Skim off and discard fat from juices in dish.
Stir together cornstarch and water.
With a wire whip, blend into juices along with salt to taste.
Microwave, uncovered, on HIGH (100%) for 4 minutes (stirring after 2 minutes) or until sauce thickens.
Pour over shanks.