Braising Lamb Shank

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Melissa Clark, Lamb Shanks Show off Their Inner Beauty; Using plenty of fresh herbs when braising adds appeal. New York Times, Dec 20, 2017 (in her column A Good Appetite in the weekly Food section).
https://www.nytimes.com/2017/12/15/dining/lamb-shank.html

Quote:

Lamb "shanks need hours of slow and gentle cooking for the meat to soften enough to slip off the bone.

"Part of what makes lamb shanks so flavorful is the marrow deep in the bones. As the shanks cook, the marrow liquefies

"You can braise lamb shanks in any liquid, though something with acidity will help cut their richness. Wine is classic.

"This recipe is very loosely based on a Georgian dish called chakapuli, usually a combination of some type of meat simmered with sour plums and tarragon.

Note:
(a) "Braise" is not fouin traditional Chinese cooking, so there is no (Chinese) translation for it.
(b) tarragon
https://en.wikipedia.org/wiki/Tarragon