Description
Indulge in the comforting elegance of Braised Short Ribs & Lamb Shanks in apple vinegar Herb Sauce. This recipe masterfully blends tender beef short ribs and succulent lamb shanks, slow-cooked to perfection in a tangy herb-infused sauce. Ideal for family gatherings or special occasions, this dish showcases rich flavors and melt-in-your-mouth meat that will impress any guest. With its easy preparation and versatile serving options, you can enjoy this gourmet comfort food without stress.
Ingredients
Scale
- 2 lbs beef short ribs
- 2 lbs lamb shanks
- 3 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cups apple vinegar
- 2 cups beef broth
- 2 bay leaves
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- Salt and black pepper, to taste
- 2 tablespoons tomato paste
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Season beef short ribs and lamb shanks with salt and black pepper. Sear until browned on each side, about 3-4 minutes per side. Remove from pot.
- In the same pot, sauté onion, garlic, carrots, and celery for about 5-7 minutes until softened. Stir in tomato paste for another minute.
- Deglaze with apple vinegar by scraping up browned bits from the bottom of the pot; simmer for about 2-3 minutes.
- Return seared meat to the pot with beef broth, bay leaves, rosemary, and thyme; bring to a gentle boil.
- Reduce heat to low, cover, and simmer for about 3 hours until meat is tender.
- Remove bay leaves before serving. Enjoy over mashed potatoes or polenta.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 6g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 100mg