Garlic and Rosemary Braised Lamb Shanks with Red Wine and Mushrooms

Method

1. Add garlic to the braising liquid. Sprinkle rosemary over lamb shanks before simmering.
2. Heat oil in a pot over medium heat.
3. Brown lamb shanks on all sides.
4. Add onion, garlic, and tomato paste, sauté 2 minutes.
5. Pour in wine, add mushrooms, thyme, salt, and pepper.
6. Simmer 1.5 hours until meat is tender.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.