Your pictures and recipe brought me back a few years when I mistakenly picked up some lamb shanks from Rustan’s – it was one of their buy one-take one deals. Got home before I realized I was toting around a kilo of lamb rather than beef. :-)

Anyway, surfed the net and found a recipe which sounds like this although the recipe included adding a bouquet garni of herbs like rosemary, etc.

As for the wine … I agree that there’s no need to have a ‘cooking wine’ on hand. When I was cooking, I realized we had less than a cup of red wine left over (shiraz or something) so I decided to use up what was left of a bottle of Jack Daniel’s Tennessee Whiskey rather than wine – about 2 cups worth.

Let me tell you, the lamb was SUPERB! Better yet, after a hearty lunch (choice of rice or French bread), *everyone* fell asleep. Even the dogs (who had the picked over bones) were all sleeping. :))

Good thing the akyat bahays were probably asleep also from the heavenly smell of cooking!

Après ce merveilleux agneau voici une bonne “soupe tonkinoise”.
Pho, or soup recipe “beef Tonkinese soup” (traditional recipe)
https://www.asietralala.com/spip.php?article823