Braised Lamb Shank with Rosemary and Wine

Heat a substantial frying pan over an elevated heat setting, using oil to facilitate the process. Introduce the shanks into the hot pan and thoroughly brown all sides, which should take approximately 12 minutes. Remove the shanks to a serving plate.

Adjust the heat level to a lower setting and introduce garlic into the pan, allowing it to cook for 30-40 seconds. Introduce an onion into the mixture and continue cooking until it becomes translucent, taking around 6-8 minutes. Reintroduce the shanks into the pan and season with a generous amount of fresh rosemary, accompanied by salt and pepper to suit individual tastes. Introduce wine into the pan, elevate the heat setting once more, and bring the mixture to a gentle simmer. Lower the heat level to a lower setting, cover the pan tightly, and allow it to simmer until the shanks are extremely tender when pierced with a knife, taking approximately 2-2.5 hours. Periodically turn the shanks to ensure even cooking, and add water as necessary to maintain the original liquid level. Serve the shanks garnished with rosemary sprigs.