Apple Vinegar Braised Lamb Shank with Root Vegetables
Indulge in the comforting flavors of apple vinegar Braised Lamb Shank with Root Vegetables. This delightful dish showcases tender lamb shanks that practically fall off the bone, enhanced by the tangy brightness of apple vinegar and complemented with a medley of rustic root vegetables. Perfect for cozy dinners or festive gatherings, this recipe effortlessly combines rich taste and wholesome nutrition. With minimal prep time, you can enjoy the cooking process without compromising your time with guests. Let the oven do the work while you savor the enticing aroma wafting through your home.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Braising
- Cuisine: American
Ingredients
Scale
- 2 lamb shanks
- Salt and freshly cracked black pepper
- 2 tbsp olive oil
- 1 large onion, sliced
- 3 garlic cloves, smashed
- 2 large carrots, cut into chunks
- 2 parsnips, cut into chunks
- 2 cups apple vinegar
- 1 cup beef or chicken stock
- 2 sprigs fresh rosemary
Instructions
- Preheat oven to 325°F (165°C).
- Season lamb shanks with salt and black pepper.
- In a Dutch oven, heat olive oil over medium-high heat and sear lamb shanks until browned on all sides. Remove from pot.
- Sauté onions and garlic in the same pot until softened. Add carrots and parsnips; cook for an additional 5 minutes.
- Pour in apple vinegar to deglaze the pot, then return lamb shanks along with stock and rosemary.
- Cover and braise in the oven for about 2 hours or until tender.
- Let rest before serving with vegetables and sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 110mg