Cumin and Citrus Braised Lamb Shanks with Red Wine and Rosemary

Method

1. Insert_before 0: Add cumin during preparation, then stir in lemon juice before braising.
2. Preheat oven to 325°F (160°C). Heat oil in a large pot over medium heat.
3. Brown lamb shanks on all sides, remove and set aside.
4. Add onion, carrots, celery, garlic, and rosemary to pot, cook 5 minutes.
5. Return lamb to pot, add wine, soy sauce, salt, and pepper.
6. Cover, transfer to oven, and braise for 2 hours until tender.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.