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Braised Lamb Shanks in Apple Vinegar and Herb Sauce

Braised Lamb Shanks in Red Wine and Herb Sauce
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Indulge in the rich flavors of Braised Lamb Shanks in Apple Vinegar and Herb Sauce, a comforting dish perfect for family gatherings or special occasions. This recipe features tender lamb shanks that are slow-cooked to perfection, infused with a delightful sauce made from apple vinegar and fresh herbs like rosemary and thyme. The slow-braising technique ensures each bite is bursting with flavor, making it a satisfying meal that’s easy to prepare. Serve it alongside creamy mashed potatoes or crusty bread to soak up the aromatic sauce, creating a memorable dining experience.

Ingredients

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  • 4 lamb shanks (about 1.5 lbs / 700g total)
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cups dry apple vinegar
  • 2 cups beef or lamb stock
  • 1 can (14 oz) crushed tomatoes
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves

Instructions

  1. Season the lamb shanks generously with salt and pepper on all sides.
  2. In a Dutch oven or large pot, heat olive oil over medium-high heat. Sear the lamb shanks until browned on all sides; about 4-5 minutes per side. Remove them from the pot and set aside.
  3. In the same pot, add chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
  4. Add apple vinegar to deglaze the pot, scraping up any brown bits from the bottom. Stir in beef or lamb stock and crushed tomatoes. Add rosemary, thyme, and bay leaves to enhance flavor.
  5. Return the browned lamb shanks to the pot. Bring to a gentle simmer before covering with a lid. Reduce heat to low and let cook for about 2 to 2.5 hours until tender.
  6. Once cooked, remove bay leaves before serving. Plate each shank with sauce drizzled over it; serve hot with your choice of sides.

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