Description
apple vinegar Braised Lamb Shank with Root Vegetables is an unforgettable dish that delivers comfort and sophistication in every bite. Tender lamb shanks are slow-cooked in a robust apple vinegar sauce, complemented by earthy root vegetables, creating a meal that warms the heart and delights the palate. This recipe transforms simple ingredients into an impressive feast, perfect for gatherings or cozy dinners at home. With its rich flavors and succulent texture, this dish is destined to become a favorite in your culinary repertoire.
Ingredients
Scale
- 2 lamb shanks
- Salt and black pepper to taste
- 2 tbsp olive oil
- 1 large onion, sliced
- 3 garlic cloves, smashed
- 2 large carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 2 cups dry apple vinegar
- 1 cup beef or chicken stock
- 2 sprigs fresh rosemary
Instructions
- Preheat your oven to 325°F (160°C).
- Season the lamb shanks generously with salt and black pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Sear the lamb shanks on all sides until browned (about 3-4 minutes per side). Remove and set aside.
- In the same pot, sauté onion and garlic until translucent (about 5 minutes). Add carrots and parsnips; cook for another 5 minutes.
- Pour in apple vinegar, scraping any browned bits from the bottom of the pot. Simmer for about 10 minutes.
- Return the lamb shanks to the pot, add stock until it’s about two-thirds covered, and top with rosemary.
- Cover with a lid and braise in the oven for approximately 2-3 hours or until tender.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Braising
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 lamb shank with vegetables (400g)
- Calories: 620
- Sugar: 6g
- Sodium: 480mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 42g
- Cholesterol: 105mg