Description
Braised Short Ribs & Lamb Shanks in apple vinegar Herb Sauce is a heartwarming dish that transforms ordinary gatherings into extraordinary feasts. The tender beef and lamb, combined with the tangy apple vinegar herb sauce, create a symphony of flavors that will leave your guests raving about your culinary skills. This recipe is not only easy to follow but also allows for personal touches, making it perfect for home cooks looking to impress. With each forkful, you’ll experience rich, savory goodness that pairs beautifully with sides like creamy mashed potatoes or crusty bread to soak up that delectable sauce.
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 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
- 2 tablespoons tomato paste
Instructions
- Season the meat with salt and black pepper. Heat olive oil in a Dutch oven over medium-high heat and sear the beef and lamb until browned on all sides. Remove from pot.
- In the same pot, sauté the onion, garlic, carrots, and celery until soft. Stir in tomato paste.
- Deglaze with apple vinegar, scraping up any browned bits.
- Return the meat to the pot along with beef broth and herbs; bring to a simmer.
- Cover and braise in a preheated oven at 325°F (165°C) for about 3 hours or until tender.
- Let rest before serving hot with sides of your choice.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 385
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg