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Taiwanese

Braised Lamb Shanks with Red Wine and Rosemary

Tender lamb shanks simmered in red wine and rosemary for deep flavor.

140 minutes4 servings
Braised Lamb Shanks with Red Wine and Rosemary
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Ingredients

Method

  1. Preheat oven to 325°F (160°C). Heat oil in a large pot over medium heat.
  2. Brown lamb shanks on all sides, remove and set aside.
  3. Add onion, carrots, celery, garlic, and rosemary to pot, cook 5 minutes.
  4. Return lamb to pot, add wine, soy sauce, salt, and pepper.
  5. Cover, transfer to oven, and braise for 2 hours until tender.
  6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.
Mains

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