Print

Apple Vinegar-Braised Lamb Shanks with Rosemary & Root Vegetables

Red Wine-Braised Lamb Shanks with Rosemary & Root Vegetables
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the comforting flavors of apple vinegar-Braised Lamb Shanks with Rosemary & Root Vegetables. This hearty dish features tender lamb shanks slow-cooked to perfection, infused with tangy apple vinegar and aromatic herbs. The combination of succulent lamb and vibrant root vegetables creates a delightful medley that warms the soul, making it ideal for family gatherings or cozy weeknight dinners. With straightforward preparation steps, you can enjoy a gourmet meal that looks as good as it tastes—all without the fuss. Serve it over creamy polenta or alongside crusty bread to soak up the rich sauce, and watch as this dish becomes a favorite at your table.

Ingredients

Scale
  • 4 lamb shanks
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 cups dry apple vinegar
  • 2 cups beef broth
  • Fresh rosemary and thyme

Instructions

  1. Season each lamb shank generously with salt and pepper.
  2. In a Dutch oven over medium-high heat, add olive oil. Brown the seasoned lamb shanks on all sides (about 5-7 minutes), then set aside.
  3. In the same pot, sauté onion, carrots, parsnips, celery, and minced garlic until softened (about 5 minutes). Stir in tomato paste.
  4. Deglaze the pan with apple vinegar, scraping up brown bits; simmer for 2 minutes.
  5. Add beef broth along with rosemary and thyme. Return lamb shanks to the pot.
  6. Cover and braise in a preheated oven at 325°F (160°C) for about 2-3 hours or until tender.
  7. Let rest before serving over root vegetables with sauce drizzled on top.

Nutrition

Find it online: https://teffrecipes.com/apple-vinegar-braised-lamb-shanks-with-rosemary-root-vegetables/

save me