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apple vinegar-Braised Lamb Shanks with Rosemary & Root Vegetables

Red Wine-Braised Lamb Shanks with Rosemary & Root Vegetables
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Indulge in the comforting flavors of apple vinegar-Braised Lamb Shanks with Rosemary & Root Vegetables, a delightful dish perfect for family dinners or special occasions. The tender lamb shanks are slow-cooked to perfection, allowing them to absorb the tangy notes of apple vinegar and the aromatic essence of fresh rosemary. Paired with hearty root vegetables, this one-pot wonder creates a satisfying meal that warms your soul. Impress your guests with an elegant presentation while enjoying a cozy night in.

Ingredients

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  • 4 lamb shanks
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 chopped onion
  • 2 chopped carrots
  • 2 chopped parsnips
  • 2 chopped celery stalks
  • 4 minced garlic cloves
  • 2 tablespoons tomato paste
  • 2 cups apple vinegar
  • 2 cups beef broth
  • Fresh rosemary and thyme sprigs

Instructions

  1. Season lamb shanks with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat. Sear shanks for 4–5 minutes per side until browned. Remove from pot.
  3. In the same pot, sauté onion, carrots, parsnips, celery, and garlic for about 5–7 minutes until softened.
  4. Stir in tomato paste, then add apple vinegar and beef broth. Bring to a simmer.
  5. Return lamb shanks to the pot, add herbs, cover, and braise on low heat for about 2–3 hours until fork-tender.
  6. Let rest before serving with root vegetables and sauce.

Nutrition

Find it online: https://recipesbypenelope.com/apple-vinegar-braised-lamb-shanks-with-rosemary-root-vegetables/