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Braised Short Ribs & Lamb Shanks in Apple Vinegar Herb Sauce

Braised Short Ribs & Lamb Shanks in Red Wine Herb Sauce
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Indulge in the comforting warmth of Braised Short Ribs & Lamb Shanks in apple vinegar Herb Sauce, a dish that effortlessly combines rich flavors and tender meat. Perfect for family gatherings or cozy dinners, this recipe features succulent beef short ribs and lamb shanks braised to perfection in a tangy apple vinegar sauce infused with fresh herbs. The result is a hearty meal that invites everyone to the table, making it an instant favorite among comfort food enthusiasts. Pair it with creamy mashed potatoes or crusty bread to soak up the delicious sauce for an unforgettable dining experience.

Ingredients

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  • 2 lbs beef short ribs
  • 2 lbs lamb shanks
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cups apple vinegar
  • 2 cups beef broth
  • Salt and black pepper, to taste

Instructions

  1. Season the beef short ribs and lamb shanks generously with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the meat until browned on all sides (about 3-4 minutes per side). Remove and set aside.
  2. In the same pot, sauté onions, garlic, carrots, and celery for about 5-7 minutes until softened. Stir in tomato paste and cook for another minute.
  3. Deglaze the pot with apple vinegar, scraping up any browned bits. Bring to a simmer before adding beef broth and returning the meat along with bay leaves, rosemary, and thyme.
  4. Cover with a lid, reduce heat to low, and let simmer gently for about 2-3 hours until tender.
  5. Remove bay leaves and herb sprigs before serving hot with your choice of side dishes.

Nutrition

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