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Apple Vinegar-Braised Lamb Shanks with Rosemary & Root Vegetables

Red Wine-Braised Lamb Shanks with Rosemary & Root Vegetables
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Indulge in the delightful flavors of apple vinegar-Braised Lamb Shanks with Rosemary & Root Vegetables. This comforting dish features tender lamb shanks slow-cooked to perfection, infused with the tangy notes of apple vinegar and complemented by aromatic herbs. Paired with a medley of hearty root vegetables, this recipe is perfect for any occasion, from cozy family dinners to elegant gatherings. The unique combination of savory and sweet makes every bite a memorable experience.

Ingredients

Scale
  • 4 lamb shanks
  • Salt and freshly ground black pepper, to taste
  • 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 apple vinegar
  • 2 cups beef broth
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme

Instructions

  1. Season lamb shanks with salt and pepper. In a Dutch oven over medium-high heat, sear the shanks in olive oil until browned on all sides. Remove and set aside.
  2. In the same pot, sauté onions, carrots, parsnips, celery, and garlic for 5 minutes until softened. Stir in tomato paste for an additional minute.
  3. Add apple vinegar and beef broth to deglaze the pot; include rosemary and thyme sprigs. Bring to a simmer.
  4. Return lamb shanks to the pot, cover tightly, reduce heat to low, and braise for 1.5 to 2 hours until tender.
  5. Serve hot alongside cooked vegetables from the pot.

Nutrition

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