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Apple Vinegar & Herb Lamb Shanks with Roasted Potatoes

Red Wine & Herb Lamb Shanks with Roasted Potatoes
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Savor the rich flavors of apple vinegar & Herb Lamb Shanks with Roasted Potatoes, a dish that transforms tender lamb shanks into a culinary delight. Slow-cooked in a tangy apple vinegar and herb sauce, these shanks become fall-off-the-bone tender, while the roasted potatoes offer a delightful crunch. Perfect for family dinners or special occasions, this comforting meal balances sophisticated tastes with simple preparation. With fresh herbs enhancing the natural flavors of the meat and crispy potatoes complementing every bite, this dish guarantees to impress your family and friends alike.

Ingredients

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  • 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 or lamb broth
  • 2 tbsp tomato paste
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves

Instructions

  1. Preheat your oven to 325°F (160°C). Season lamb shanks with salt and pepper.
  2. In a heavy-duty pot, heat olive oil over medium-high heat. Sear lamb shanks on each side for about 3-4 minutes until browned. Remove from pot.
  3. In the same pot, sauté onion, carrots, celery, and garlic for 5-7 minutes until softened.
  4. Return lamb shanks to the pot; add apple vinegar, broth, and tomato paste.
  5. Add herbs and bring to a simmer. Cover and transfer to the oven.
  6. Roast for about 2 hours until fork-tender. Check periodically and add more broth if needed.
  7. For roasted potatoes (optional), cut potatoes into pieces, toss in olive oil with salt and pepper, then roast at 400°F (200°C) for about 30-35 minutes.

Nutrition

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