Description
Indulge in the comforting flavors of apple vinegar Braised Lamb Shank with Root Vegetables, a dish perfect for family gatherings or cozy dinners. This recipe features tender lamb shanks that are slowly braised in tangy apple vinegar, complemented by hearty root vegetables like carrots and parsnips. With its rich taste and fall-off-the-bone texture, this dish is sure to impress your guests while being simple enough for a weeknight meal. Pair it with your favorite sides for a wholesome dining experience.
Ingredients
Scale
- 2 lamb shanks
- Salt and freshly cracked 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 apple vinegar
- 1 cup beef or chicken stock
- 2 sprigs fresh rosemary
Instructions
- Season lamb shanks with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear shanks until browned on all sides (4-5 minutes per side). Remove and set aside.
- In the same pot, sauté onion and garlic until softened (3-4 minutes).
- Add carrots and parsnips; cook for another 5 minutes.
- Deglaze the pot with apple vinegar, scraping up any browned bits. Add stock and rosemary; stir well.
- Return lamb to the pot, ensuring it’s mostly submerged in liquid. Bring to a simmer, cover, and transfer to a preheated oven at 300°F (150°C) for about 2-3 hours or until fork-tender.
- Remove from oven, let rest briefly before serving alongside root vegetables.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 lamb shank with vegetables (approximately 400g)
- Calories: 550
- Sugar: 7g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 120mg