the chef braised the lamb hindshank in red wine for three hours until it was tender.
厨师将羊后小腿在红酒中慢炖三个小时，直到肉质变得软嫩。
slow-cooked hindshank falls off the bone and melts in your mouth.
慢炖的后小腿肉质软烂，入口即化。
a rich gravy accompanies the roasted hindshank perfectly.
浓郁的肉汁与烤后小腿搭配得天衣无缝。
the beef hindshank was slow-braised with aromatic herbs and vegetables.
牛后小腿用芳香的香草和蔬菜慢炖。
tender hindshank pieces were added to the hearty vegetable stew.
软嫩的后小腿肉块被加入了丰盛的蔬菜炖汤中。
the restaurant's signature dish is braised lamb hindshank with root vegetables.
这家餐厅的招牌菜是炖羊后小腿配根茎类蔬菜。
an experienced butcher knows how to select the best quality hindshank for braising.
经验丰富的肉商知道如何挑选最适合炖煮的优质后小腿肉。
grandma's secret recipe for hindshank soup has been passed down through generations.
奶奶秘制的后小腿汤食谱代代相传。
the hindshank became fall-apart tender after hours of gentle simmering.
经过数小时的轻柔慢炖，后小腿变得软烂入味。
slow-braised lamb hindshank with a red wine reduction is a classic french dish.
红酒浓缩酱汁慢炖羊后小腿是一道经典法式菜肴。
the server recommended the hindshank as today's special, noting its exceptional tenderness.
服务员推荐今日特供的后小腿，称赞其肉质特别软嫩。
tender hindshank pairs excellently with creamy mashed potatoes and roasted seasonal vegetables.
软嫩的后小腿与奶油土豆泥和烤时令蔬菜搭配极佳。
the hindshank requires low and slow cooking to break down the tough connective tissue.
后小腿需要低温慢炖才能使坚韧的结缔组织软化。
the chef braised the lamb hindshank in red wine for three hours until it was tender.
厨师将羊后小腿在红酒中慢炖三个小时，直到肉质变得软嫩。
slow-cooked hindshank falls off the bone and melts in your mouth.
慢炖的后小腿肉质软烂，入口即化。
a rich gravy accompanies the roasted hindshank perfectly.
浓郁的肉汁与烤后小腿搭配得天衣无缝。
the beef hindshank was slow-braised with aromatic herbs and vegetables.
牛后小腿用芳香的香草和蔬菜慢炖。
tender hindshank pieces were added to the hearty vegetable stew.
软嫩的后小腿肉块被加入了丰盛的蔬菜炖汤中。
the restaurant's signature dish is braised lamb hindshank with root vegetables.
这家餐厅的招牌菜是炖羊后小腿配根茎类蔬菜。
an experienced butcher knows how to select the best quality hindshank for braising.
经验丰富的肉商知道如何挑选最适合炖煮的优质后小腿肉。
grandma's secret recipe for hindshank soup has been passed down through generations.
奶奶秘制的后小腿汤食谱代代相传。
the hindshank became fall-apart tender after hours of gentle simmering.
经过数小时的轻柔慢炖，后小腿变得软烂入味。
slow-braised lamb hindshank with a red wine reduction is a classic french dish.
红酒浓缩酱汁慢炖羊后小腿是一道经典法式菜肴。
the server recommended the hindshank as today's special, noting its exceptional tenderness.
服务员推荐今日特供的后小腿，称赞其肉质特别软嫩。
tender hindshank pairs excellently with creamy mashed potatoes and roasted seasonal vegetables.
软嫩的后小腿与奶油土豆泥和烤时令蔬菜搭配极佳。
the hindshank requires low and slow cooking to break down the tough connective tissue.
后小腿需要低温慢炖才能使坚韧的结缔组织软化。
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