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Braised Short Ribs & Lamb Shanks in Apple Vinegar Herb Sauce

Braised Short Ribs & Lamb Shanks in Red Wine Herb Sauce
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Indulge in the comforting flavors of Braised Short Ribs & Lamb Shanks in Apple Vinegar Herb Sauce. This hearty dish features tender beef short ribs and succulent lamb shanks, slow-cooked to perfection and infused with the tangy goodness of apple vinegar. The aromatic blend of fresh herbs enhances every bite, making it a delightful centerpiece for family gatherings or cozy dinners at home. With minimal prep work and straightforward cooking steps, even novice cooks can impress with this gourmet dish that’s sure to warm your heart on chilly evenings.

Ingredients

Scale
  • 2 lbs beef short ribs
  • 2 lbs lamb shanks
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 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

Instructions

  1. Season the beef short ribs and lamb shanks with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the meat until browned on all sides; set aside.
  2. In the same pot, sauté chopped onion, minced garlic, diced carrots, and diced celery until softened (5–7 minutes).
  3. Stir in tomato paste and cook for an additional 2 minutes. Gradually add apple vinegar while scraping up any browned bits from the bottom.
  4. Return seared meats to the pot, add beef broth, bay leaves, rosemary, and thyme. Bring to a simmer.
  5. Cover and braise in a preheated oven at 325°F (165°C) for about 3 hours or until meat is tender.
  6. Remove from oven, discard bay leaves and herb sprigs before serving.

Nutrition

Find it online: https://recipeinhome.com/braised-short-ribs-lamb-shanks-in-apple-vinegar-herb-sauce/