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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 comforting delight of apple vinegar-Braised Lamb Shanks with Rosemary & Root Vegetables, a dish that elegantly marries rich lamb flavors with the bright acidity of apple vinegar. This recipe is perfect for cozy family dinners or special gatherings, featuring tender shanks slow-cooked to perfection alongside hearty root vegetables that enhance every bite. The aromatic notes of rosemary and thyme elevate the dish, making it a memorable centerpiece on any table. Easy to prepare and brimming with nutrients, this meal is sure to impress your guests while providing warmth and satisfaction.

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 dry apple vinegar
  • 2 cups beef broth
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme

Instructions

  1. Prepare all ingredients by chopping the vegetables and thawing the lamb shanks if necessary. Season the shanks generously with salt and pepper.
  2. In a heavy-duty pot or Dutch oven, heat olive oil over medium-high heat. Sear the lamb shanks until browned (about 3-4 minutes per side) and then set aside.
  3. In the same pot, sauté chopped onion, carrots, parsnips, celery, and minced garlic for about 5-7 minutes until softened. Stir in tomato paste and cook for an additional minute.
  4. Add apple vinegar and beef broth to deglaze the pot, scraping up any browned bits.
  5. Return the lamb shanks to the pot along with rosemary and thyme. Bring to a gentle simmer, cover, reduce heat to low, and braise for 1.5 to 2 hours until tender.
  6. Allow resting before serving on a bed of vegetables with some braising liquid drizzled over.

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