Apple Vinegar & Herb Lamb Shanks with Roasted Potatoes
Indulge in the rich flavors of apple vinegar & Herb Lamb Shanks with Roasted Potatoes, a heartwarming dish perfect for family dinners or special occasions. This delightful recipe features succulent lamb shanks slow-cooked to perfection in a tangy apple vinegar and herb sauce, creating a mouthwatering experience that pairs wonderfully with golden roasted potatoes.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 15 minutes
- Yield: Serves approximately 4 people 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 4 lamb shanks (about 2 lbs total)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, chopped
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- 1 cup apple vinegar
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat your Dutch oven over medium-high heat and add olive oil.
- Season lamb shanks with salt and pepper; brown on all sides for about 5-7 minutes. Remove from the pot.
- Sauté onions, carrots, celery, and garlic in the same pot until softened (about 5 minutes).
- Deglaze with apple vinegar, then add beef broth and tomato paste; mix well.
- Return lamb shanks to the pot along with rosemary, thyme, and bay leaves; bring to a simmer.
- Cover and cook on low heat for about 2 hours until tender.
- Prepare roasted potatoes separately by tossing them in olive oil and seasoning before baking at 400°F (200°C) until golden brown.
- Serve hot with sauce drizzled over both the lamb and potatoes.
Nutrition
- Serving Size: Approx. 400g
- Calories: 620
- Sugar: 5g
- Sodium: 850mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 42g
- Cholesterol: 115mg