Description
Indulge in the comforting flavors of Braised Short Ribs & Lamb Shanks in apple vinegar Herb Sauce, a dish that effortlessly elevates any family dinner or special occasion. This recipe combines tender cuts of beef and lamb, slow-cooked to perfection with aromatic herbs and the tangy brightness of apple vinegar. The result is a rich, savory meal that warms the soul and impresses every guest at your table. The preparation is straightforward, making it a favorite for both novice and experienced cooks alike. Serve this hearty dish with creamy mashed potatoes or crusty bread to fully enjoy the delightful sauce that accompanies it.
Ingredients
Scale
- 2 lbs beef short ribs
- 2 lbs lamb shanks
- 3 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cups dry apple vinegar
- 2 cups beef broth
- 2 tablespoons tomato paste
- 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 beef short ribs and lamb shanks with salt and pepper.
- In a heavy-duty Dutch oven, heat olive oil over medium-high heat. Sear the meat on all sides until browned. Remove from the pot.
- Sauté onion, garlic, carrots, and celery in the same pot until softened (about 5-7 minutes). Stir in tomato paste for one minute.
- Add dry apple vinegar and beef broth; scrape up any browned bits from the bottom. Return meat to the pot with bay leaves, rosemary, and thyme.
- Cover and braise in a preheated oven at 325°F (160°C) for about 3 hours or until fork-tender.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 portion (approximately 200g)
- Calories: 370
- Sugar: 4g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg