Braised Lamb Shanks in Apple Vinegar and Herb Sauce
Braised Lamb Shanks in apple vinegar and Herb Sauce is a comforting dish that transforms your dining experience with its rich flavors and tender meat. This slow-cooked recipe showcases succulent lamb shanks simmered in a delightful apple vinegar and herb sauce, creating a tantalizing aroma that fills your kitchen. Perfect for family dinners or special occasions, this dish pairs beautifully with mashed potatoes, crusty bread, or roasted vegetables. It’s not just a meal; it’s a deliciously warming experience everyone will enjoy.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Braising
- Cuisine: Comfort Food
Ingredients
Scale
- 4 lamb shanks (about 1.5 lbs / 700g total)
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cups dry apple vinegar
- 2 cups beef stock
- 1 can (14 oz) crushed tomatoes
- Fresh herbs: rosemary, thyme, bay leaves
Instructions
- Season lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, sear the shanks until browned on all sides (about 5-7 minutes). Remove and set aside.
- In the same pot, sauté onion, garlic, carrots, and celery until softened (about 5 minutes).
- Add apple vinegar and beef stock; stir well before incorporating crushed tomatoes and fresh herbs.
- Return seared lamb shanks to the pot, ensuring they are submerged in the liquid. Bring to a gentle boil.
- Cover with a lid and reduce heat to low. Simmer for about 2-3 hours or until the lamb is fork-tender.
- Let rest briefly before serving.
Nutrition
- Serving Size: 1 lamb shank (175g)
- Calories: 460
- Sugar: 6g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 130mg