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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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Tender apple vinegar-Braised Lamb Shanks with Rosemary & Root Vegetables is the epitome of comfort food, perfect for family dinners or special occasions. The dish features succulent lamb shanks infused with the tangy flavor of apple vinegar and aromatic rosemary, nestled among hearty root vegetables that soak up all the delicious juices. This recipe not only brings warmth to your table but also offers a visually stunning presentation with its vibrant colors. Simple yet elegant, it requires minimal active cooking time, allowing you to enjoy quality moments with loved ones while the oven does the work.

Ingredients

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  • 4 lamb shanks
  • Salt and 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 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, heat olive oil over medium heat and sear shanks until browned on all sides. Remove and set aside.
  2. In the same pot, sauté chopped onion, carrots, parsnips, celery, and minced garlic until softened. Stir in tomato paste for a minute.
  3. Deglaze the pot with apple vinegar, scraping any brown bits for added flavor.
  4. Return lamb to the pot, add beef broth along with rosemary and thyme. Bring to a simmer.
  5. Cover with a lid and transfer to a preheated oven at 325°F (163°C) for 2 to 2.5 hours or until tender.
  6. Let rest before serving; pair with desired sides.

Nutrition

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