Braised Short Ribs & Lamb Shanks in Apple Vinegar Herb Sauce
Indulge in a comforting and flavorful meal with our Braised Short Ribs & Lamb Shanks in Apple Vinegar Herb Sauce. This hearty dish features tender cuts of beef and lamb simmered slowly to perfection, allowing the rich flavors to meld beautifully with the bright notes of apple vinegar. Aromatic herbs like rosemary and thyme infuse every bite, making it perfect for family gatherings or special occasions. Serve over creamy mashed potatoes or alongside crusty bread to soak up the savory sauce, and enjoy a delightful culinary experience that warms the heart and satisfies the palate.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Braised
- Cuisine: American
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
- Season beef short ribs and lamb shanks with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear meat until browned on all sides; set aside.
- In the same pot, sauté chopped onion, minced garlic, diced carrots, and celery for 5–7 minutes until softened. Stir in tomato paste.
- Deglaze with apple vinegar, scraping up browned bits; simmer for 2–3 minutes.
- Return meat to the pot with beef broth, bay leaves, rosemary, and thyme. Bring to a boil, then reduce heat to low.
- Cover tightly and braise for about 3 hours until meat is tender.
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 115mg