Description

Braised Short Ribs & Lamb Shanks in apple vinegar Herb Sauce is a warm, comforting dish perfect for family dinners or special occasions. This recipe highlights the rich flavors of tender beef and succulent lamb, enhanced by a tangy apple vinegar and aromatic herb sauce. The slow-cooking process ensures that the meat becomes fall-off-the-bone tender, while the blend of fresh herbs fills your kitchen with inviting scents. With just one pot needed, cleanup is a breeze, making this recipe as enjoyable to prepare as it is to savor.

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 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

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Instructions

Season beef short ribs and lamb shanks with salt and pepper. In a Dutch oven, heat olive oil over medium-high heat. Sear meat until browned on all sides, about 4-5 minutes per side. Remove and set aside.
In the same pot, add onion, garlic, carrots, and celery. Sauté for 5-7 minutes until softened. Stir in tomato paste and cook for an additional minute.
Deglaze with apple vinegar, scraping up brown bits from the bottom. Simmer for 3 minutes.
Return meat to pot. Add beef broth, bay leaves, rosemary, and thyme; bring to a gentle boil. Reduce heat to low, cover, and simmer for 2-3 hours until tender.

Prep Time: 20 minutes
Cook Time: 180 minutes
Category: Main
Method: Braised
Cuisine: American

Nutrition

Serving Size: Approximately 6 oz (170g)
Calories: 460
Sugar: 5g
Sodium: 600mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 35g
Cholesterol: 110mg