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Apple vinegar Braised Lamb Shank with Root Vegetables

Red Wine Braised Lamb Shank with Root Vegetables
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Apple vinegar Braised Lamb Shank with Root Vegetables is a heartwarming dish that promises tender, flavorful meat and a medley of rustic vegetables. This recipe features succulent lamb shanks braised in zesty apple vinegar, creating a perfect harmony of savory and tangy flavors. The slow-cooking method ensures the meat becomes fall-off-the-bone tender, while the aromatic root vegetables absorb the rich braising liquid, resulting in a comforting meal ideal for family dinners or cozy gatherings. Serve it alongside creamy mashed potatoes or crusty bread for an unforgettable dining experience.

Ingredients

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  • 2 lamb shanks
  • Salt and freshly cracked black pepper
  • 2 tbsp olive oil
  • 1 large onion
  • 3 garlic cloves
  • 2 large carrots
  • 2 parsnips
  • 2 cups apple vinegar
  • 1 cup beef or chicken stock
  • Fresh rosemary

Instructions

  1. Season 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 (about 4-5 minutes per side). Remove from pot and set aside.
  2. In the same pot, sauté sliced onion until translucent (about 5 minutes), then add smashed garlic cloves and cook for another minute.
  3. Add carrot and parsnip chunks; cook for about 5 minutes until slightly softened.
  4. Pour in apple vinegar to deglaze, scraping up any browned bits. Simmer for about 3-4 minutes.
  5. Stir in beef or chicken stock and return the lamb shanks to the pot with rosemary sprigs. Bring to a gentle boil.
  6. Preheat oven to 325°F (165°C). Cover the Dutch oven with a lid and transfer it to the oven. Braise for about 2-3 hours until the meat is tender.

Nutrition

Find it online: https://cookingwithbrianna.com/apple-vinegar-braised-lamb-shank-with-root-vegetables/