Description
Experience the warmth and richness of Braised Short Ribs & Lamb Shanks in apple vinegar Herb Sauce, a dish that promises to impress at any dining occasion. This exquisite recipe features fall-off-the-bone tender beef short ribs and succulent lamb shanks, slowly cooked in a robust apple vinegar sauce infused with aromatic herbs. The slow braising process allows flavors to meld beautifully, creating a comforting meal that’s perfect for special gatherings or cozy nights at home. Serve it over creamy polenta or buttery mashed potatoes for an unforgettable culinary experience.
Ingredients
Scale
- 2 lbs beef short ribs
- 2 lbs lamb shanks
- 3 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cups dry apple vinegar
- 2 cups beef broth
- 2 bay leaves
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- Salt and black pepper, to taste
- 2 carrots, peeled and diced
- 2 celery stalks, diced
Instructions
- Season the short ribs and lamb shanks with salt and black pepper. Heat olive oil in a Dutch oven and sear the meat until browned on all sides. Remove from pot.
- In the same pot, sauté onion, garlic, carrots, and celery until softened. Stir in tomato paste for one minute.
- Deglaze with apple vinegar, scraping up browned bits; simmer for about 10 minutes.
- Return the meat to the pot along with beef broth, bay leaves, rosemary, and thyme. Bring to a gentle boil, then reduce heat to low and cover tightly. Braise for about 3 hours until tender.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 portion (250g)
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg