Lamb shank braised

Braised lamb shank is slow-cooked in wine and stock until the meat falls from the bone: the fat renders into the braising liquid, the collagen breaks down into gelatin, and the result is deeply savoury, unctuous, and rich. Typically finished with rosemary, garlic, and tomato, the flavour profile sits in the garrigue-lamb register, but softer and more yielding than grilled preparations. The tannin requirement is real but the cooking process softens the dish enough that iron-fisted structure is not needed, elegance and depth work better than brute force.