Braised Lamb Shanks in Apple Vinegar and Herb Sauce
Indulge in the rich flavors of Braised Lamb Shanks in Apple Vinegar and Herb Sauce, a dish that transforms tender lamb into a memorable centerpiece for any dining occasion. The slow-braising process ensures the meat is melt-in-your-mouth tender, while the apple vinegar lends a delightful tang to the savory herb-infused sauce. This recipe is perfect for family dinners or entertaining guests, effortlessly combining comfort and elegance. With straightforward preparation and minimal fuss, you can create a gourmet meal that impresses without overwhelming your kitchen.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Braising
- Cuisine: Global
Ingredients
Scale
- 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
- Season lamb shanks with salt and pepper. Heat olive oil in a heavy pot over medium-high heat.
- Sear lamb shanks until browned on all sides (about 5-7 minutes). Remove from pot and set aside.
- In the same pot, sauté onions, garlic, carrots, and celery until softened (about 5 minutes), scraping up browned bits.
- Pour in apple vinegar and stock; stir in crushed tomatoes and herbs. Return shanks to pot.
- Preheat oven to 325°F (160°C). Cover the pot and braise in the oven for about 2-3 hours until fork-tender.
Nutrition
- Serving Size: 1 lamb shank (175g)
- Calories: 410
- Sugar: 4g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg