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Apple Vinegar Braised Lamb Shank with Root Vegetables

Red Wine Braised Lamb Shank with Root Vegetables
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Indulge in the comforting flavors of apple vinegar Braised Lamb Shank with Root Vegetables. This hearty dish features succulent lamb shanks, slow-cooked to perfection in a tangy apple vinegar sauce, accompanied by tender root vegetables. The combination of sweet and savory notes creates a delightful dining experience that is perfect for cozy family gatherings or elegant dinner parties. With minimal prep time and simple steps, you can serve an impressive meal that warms the soul.

Ingredients

Scale
  • 2 lamb shanks
  • Salt and freshly cracked black pepper, to taste
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 3 garlic cloves, smashed
  • 2 large carrots, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks
  • 2 cups apple vinegar
  • 1 cup beef or chicken stock
  • 2 sprigs fresh rosemary

Instructions

  1. Season the lamb shanks generously with salt and freshly cracked black pepper.
  2. In a Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat. Add the lamb shanks to the pot and sear them on all sides until they are nicely browned (about 5-7 minutes). Remove and set aside.
  3. In the same pot, add sliced onion and smashed garlic. Sauté for about 3-4 minutes until softened.
  4. Incorporate the prepared carrots and parsnips into the pot and stir well to combine with onions and garlic. Cook for another 3-5 minutes until they start to soften.
  5. Pour in 2 cups of apple vinegar along with 1 cup of beef or chicken stock. Stir to combine all ingredients and bring to a gentle simmer.
  6. Return the seared lamb shanks to the pot and add fresh rosemary on top. Cover with a lid and lower heat to maintain a gentle simmer. Let cook for about 2 hours or until lamb is fork-tender.
  7. Once done, carefully remove lamb shanks from pot and serve with root vegetables and spoon some braising liquid over top.

Nutrition

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