Description
Experience the ultimate comfort food with Braised Short Ribs & Lamb Shanks in Red Wine Herb Sauce. This exquisite dish features tender cuts of beef and lamb, slow-cooked to perfection in a rich, aromatic sauce infused with fresh herbs. Served alongside creamy mashed potatoes or crusty bread, this meal is perfect for special occasions or cozy family dinners. Each bite delivers a savory depth and satisfying texture that will leave your guests raving. With straightforward steps and minimal ingredients, you can create a gourmet experience right in your own kitchen.
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 dry red wine
- 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 fresh parsley, finely chopped
Instructions
- Season the beef short ribs and lamb shanks with salt and black pepper.
- In a heavy Dutch oven, heat olive oil over medium-high heat. Sear the meat on all sides until browned, then set aside.
- Add onions, garlic, carrots, and celery to the pot. Sauté until softened (5-7 minutes).
- Stir in tomato paste, followed by red wine and beef broth; deglaze the pot.
- Return the meat to the pot with bay leaves and herbs; ensure liquid covers most of the meat.
- Cover and braise in a preheated oven at 325°F for about 3 hours or until tender.
- Remove from oven, discard bay leaves and stems, then garnish with parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 portion (250g)
- Calories: 485
- Sugar: 3g
- Sodium: 680mg
- Fat: 31g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 105mg