the chef braised the lamb hindshank in red wine for three hours until it was tender.
主廚用紅酒燉煮羊後腿三小時，直到變得柔嫩。
slow-cooked hindshank falls off the bone and melts in your mouth.
慢燉的後腿肉輕輕一碰就脫骨，入口即化。
a rich gravy accompanies the roasted hindshank perfectly.
濃郁的肉汁完美地搭配烤後腿肉。
the beef hindshank was slow-braised with aromatic herbs and vegetables.
牛後腿肉與香料和蔬菜慢燉而成。
tender hindshank pieces were added to the hearty vegetable stew.
柔嫩的後腿肉塊加入濃郁的蔬菜燉菜中。
the restaurant's signature dish is braised lamb hindshank with root vegetables.
餐廳的招牌菜是燉煮羊後腿搭配根莖類蔬菜。
an experienced butcher knows how to select the best quality hindshank for braising.
經驗豐富的肉販知道如何挑選最適合燉煮的後腿肉。
grandma's secret recipe for hindshank soup has been passed down through generations.
奶奶的後腿肉湯秘密食譜已傳承了數代。
the hindshank became fall-apart tender after hours of gentle simmering.
經過數小時的文火燉煮，後腿肉變得極其柔嫩，輕輕一碰就脫骨。
slow-braised lamb hindshank with a red wine reduction is a classic french dish.
用紅酒濃縮汁慢燉的羊後腿是一道經典法國菜。
the server recommended the hindshank as today's special, noting its exceptional tenderness.
服務員推薦今天的特色菜是後腿肉，並指出其非凡的柔嫩口感。
tender hindshank pairs excellently with creamy mashed potatoes and roasted seasonal vegetables.
柔嫩的後腿肉與濃郁的馬鈴薯泥和時令烤蔬菜搭配得天衣無縫。
the hindshank requires low and slow cooking to break down the tough connective tissue.
後腿肉需要低溫慢燉，才能分解其堅韌的結締組織。
the chef braised the lamb hindshank in red wine for three hours until it was tender.
主廚用紅酒燉煮羊後腿三小時，直到變得柔嫩。
slow-cooked hindshank falls off the bone and melts in your mouth.
慢燉的後腿肉輕輕一碰就脫骨，入口即化。
a rich gravy accompanies the roasted hindshank perfectly.
濃郁的肉汁完美地搭配烤後腿肉。
the beef hindshank was slow-braised with aromatic herbs and vegetables.
牛後腿肉與香料和蔬菜慢燉而成。
tender hindshank pieces were added to the hearty vegetable stew.
柔嫩的後腿肉塊加入濃郁的蔬菜燉菜中。
the restaurant's signature dish is braised lamb hindshank with root vegetables.
餐廳的招牌菜是燉煮羊後腿搭配根莖類蔬菜。
an experienced butcher knows how to select the best quality hindshank for braising.
經驗豐富的肉販知道如何挑選最適合燉煮的後腿肉。
grandma's secret recipe for hindshank soup has been passed down through generations.
奶奶的後腿肉湯秘密食譜已傳承了數代。
the hindshank became fall-apart tender after hours of gentle simmering.
經過數小時的文火燉煮，後腿肉變得極其柔嫩，輕輕一碰就脫骨。
slow-braised lamb hindshank with a red wine reduction is a classic french dish.
用紅酒濃縮汁慢燉的羊後腿是一道經典法國菜。
the server recommended the hindshank as today's special, noting its exceptional tenderness.
服務員推薦今天的特色菜是後腿肉，並指出其非凡的柔嫩口感。
tender hindshank pairs excellently with creamy mashed potatoes and roasted seasonal vegetables.
柔嫩的後腿肉與濃郁的馬鈴薯泥和時令烤蔬菜搭配得天衣無縫。
the hindshank requires low and slow cooking to break down the tough connective tissue.
後腿肉需要低溫慢燉，才能分解其堅韌的結締組織。
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