mealmanual.Search recipes →

Taiwanese

Sesame and Garlic Braised Lamb Shanks with Red Wine and Rosemary

Toasty sesame with pungent garlic.

152 minutes4 servings
Sesame and Garlic Braised Lamb Shanks with Red Wine and Rosemary
Photo: Kolforn ( Kolforn ) I'd appreciate if you could mail me (Kolforn@gmail.com) if you want to use this picture out of the Wikimedia project scope. This file is licensed under the Creative Commons Attribution-Share Alike 4.0 International license. You are free: to share – to copy, distribute and transmit the work to remix – to adapt the work Under the following conditions: attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. share alike – If you remix, transform, or build upon the material, you must distribute your contributions under the same or compatible license as the original. https://creativecommons.org/licenses/by-sa/4.0 CC BY-SA 4.0 Creative Commons Attribution-Share Alike 4.0 true true · CC BY-SA 4.0

Ingredients

Method

  1. Insert_before 0: Add sesame seeds during preparation, then stir in garlic powder with the other spices.
  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.
Mains

More Taiwanese recipes →