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Braised Lamb Shanks in Apple Vinegar and Herb Sauce

Braised Lamb Shanks in Red Wine and Herb Sauce
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Braised Lamb Shanks in apple vinegar and Herb Sauce is a sumptuous dish that combines tender lamb with a delightful sauce, perfect for family dinners or special occasions. The slow-braising method ensures the lamb shanks absorb all the rich flavors from the apple vinegar and fresh herbs, resulting in a meal that melts in your mouth. This recipe is not only easy to prepare but also showcases a balance of savory and aromatic elements that will impress your guests. Serve it alongside creamy mashed potatoes or crusty bread to soak up the delicious sauce for an unforgettable dining experience.

Ingredients

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  • 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 or lamb stock
  • 1 can (14 oz) crushed tomatoes
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves

Instructions

  1. Prepare all ingredients by chopping vegetables and seasoning lamb shanks.
  2. Season lamb shanks with salt and pepper. In a Dutch oven, heat olive oil over medium-high heat and sear shanks on all sides until browned (about 5-7 minutes). Remove from pot.
  3. In the same pot, sauté onions, garlic, carrots, and celery for about 5 minutes until softened.
  4. Pour in apple vinegar and beef or lamb stock; stir in crushed tomatoes along with herbs. Bring to a simmer.
  5. Return lamb shanks to the pot, cover, reduce heat to low, and braise for about 2-3 hours until tender.
  6. Before serving, remove bay leaves and enjoy with your favorite sides.

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