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