1. Place shanks in a 10 Quart Oval Camp Oven and cover with wine and tomato paste
2. Top with water to cover the shanks
3. Add chopped onions, carrots and potatoes and simmer for approx. 1 1/2 hours

Red wine sauce

1. Pour bottle red wine in a 3 Quart Cast Iron Saucepan with a generous amount of butter and bring to boil.
2. Reduce the heat and simmer until the sauce has reduced by about half (15–20 minutes). It should become slightly thicker and glossy.
3. Season lightly with salt and pepper if desired.
4. Pour generously over lamb shanks when serving with rice.
5. This will feed 5 adults and 4 children served with rice
6. Ready in 30 minutes!