Apple Vinegar Braised Lamb Shank with Carrots & Herbs
Apple vinegar Braised Lamb Shank with Carrots & Herbs is a delightful dish that transforms tender lamb shanks into a mouthwatering meal perfect for any occasion. Slowly simmered in a rich apple vinegar reduction, this recipe creates a unique flavor profile that balances savory and tangy notes. The addition of hearty carrots and fragrant herbs elevates the dish, making it not just filling but also visually appealing.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Braising
- Cuisine: Modern
Ingredients
Scale
- 2 lamb shanks
- 1 large onion, sliced
- 3 garlic cloves, minced
- 3 large carrots, peeled and cut into chunks
- 2 celery stalks, chopped
- 2 tbsp olive oil
- 1 cup dry apple vinegar
- 2 cups beef or veal stock
- 2 tbsp tomato paste
- Salt and pepper to taste
- 2 sprigs fresh thyme
Instructions
- Gather all ingredients and season the lamb shanks with salt and pepper.
- In a Dutch oven, heat olive oil over medium-high heat. Sear the lamb shanks until browned on all sides (4-5 minutes per side). Remove and set aside.
- In the same pot, sauté onions, garlic, carrots, and celery until softened (5-7 minutes).
- Stir in tomato paste and cook for another minute.
- Deglaze with apple vinegar while scraping up browned bits; simmer for 3 minutes.
- Return lamb shanks to the pot alongside stock and thyme. Bring to a gentle simmer.
- Cover and reduce heat to low; slow cook for about 2 hours until meat is tender.
- Serve hot over mashed potatoes or alongside crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg