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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 warmth of apple vinegar-Braised Lamb Shanks with Rosemary & Root Vegetables, a hearty dish perfect for cozy family dinners or special occasions. This recipe features succulent lamb shanks that become melt-in-your-mouth tender through a slow braising method, enhanced by the tangy notes of apple vinegar and the aromatic essence of fresh rosemary. With a medley of nutritious root vegetables like carrots and parsnips, this dish is not only flavorful but also visually appealing. Serve it alongside creamy mashed potatoes or crusty bread to elevate your dining experience and impress your guests with this comforting gourmet meal.

Ingredients

Scale
  • 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 dry apple vinegar
  • 2 cups beef broth
  • Fresh rosemary and thyme sprigs

Instructions

  1. 1. Season lamb shanks with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat; sear shanks on all sides until browned (5-7 minutes). Remove and set aside.
  2. 2. In the same pot, sauté onion, carrots, parsnips, celery, and garlic until softened (about 5 minutes).
  3. 3. Stir in tomato paste; cook for another minute before adding apple vinegar and scraping any browned bits from the pot.
  4. 4. Return lamb shanks to the pot along with beef broth; add rosemary and thyme. Bring to a simmer, cover with a lid.
  5. 5. Reduce heat to low; simmer for about 2-3 hours until meat is tender.

Nutrition

Find it online: https://falldinnerrecipes.com/apple-vinegar-braised-lamb-shanks-with-rosemary-root-vegetables/