Braised Lamb Shanks in Apple Vinegar and Herb Sauce
Indulge in the exquisite flavors of Braised Lamb Shanks in Apple Vinegar and Herb Sauce, a dish that promises to elevate any dining experience. These succulent lamb shanks are slow-cooked to perfection, allowing them to absorb the rich tang of apple vinegar and the aromatic essence of fresh herbs. Perfect for gatherings or cozy family dinners, this recipe is not only easy to prepare but also a showstopper on your table. With tender meat that falls off the bone and a robust sauce that’s ideal for sopping up with crusty bread, this dish brings warmth and satisfaction to every bite.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Total Time: 2 hours 45 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Braising
- Cuisine: American
Ingredients
Scale
- 4 lamb shanks (about 1.5 lbs / 700g total)
- 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
- Fresh rosemary
- Fresh thyme
- Salt and freshly ground black pepper, to taste
Instructions
- Season lamb shanks with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat and sear the shanks until browned on all sides. Remove from pot.
- Sauté onions, garlic, carrots, and celery in the same pot until softened.
- Deglaze the pot with apple vinegar, scraping up browned bits. Simmer for 3 minutes.
- Return lamb shanks to the pot along with stock, crushed tomatoes, rosemary, thyme, and bay leaves.
- Cover and braise on low heat for 2 to 2.5 hours until tender.
Nutrition
- Serving Size: 1 lamb shank (175g)
- Calories: 385
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg