Description
A hearty and flavorful dish featuring tender braised beef short ribs and lamb shanks slow-cooked in a rich red wine herb sauce. This comforting meal combines aromatic fresh herbs, red wine, and a medley of vegetables, making it perfect for a cozy family dinner or special occasion.
Ingredients
Scale
Meat
- 2 lbs beef short ribs
- 2 lbs lamb shanks
Vegetables & Aromatics
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
Liquids & Seasonings
- 3 tablespoons olive oil
- 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 tablespoons fresh parsley, finely chopped (for garnish)
Instructions
- Season the Meat: Generously season the beef short ribs and lamb shanks with salt and black pepper to enhance the flavor of the meat before cooking.
- Sear the Meat: Heat olive oil in a heavy Dutch oven over medium-high heat. Add the seasoned short ribs and lamb shanks, searing them on all sides until they develop a rich brown crust. Remove the meat from the pot and set aside.
- Sauté Vegetables: In the same pot, add chopped onions, minced garlic, diced carrots, and celery. Sauté until the vegetables are softened and fragrant, about 5-7 minutes, stirring occasionally to prevent burning.
- Deglaze the Pot: Stir in tomato paste, then pour in the dry red wine and beef broth. Scrape the bottom of the pot to loosen any browned bits for extra flavor.
- Add Meat and Herbs: Return the seared meat to the pot. Add bay leaves, fresh rosemary, and thyme sprigs. Make sure the liquid covers most of the meat to ensure even braising.
- Braise in Oven: Cover the Dutch oven and place it in a preheated oven at 325°F (163°C). Braise the meat for about 3 hours, or until the short ribs and lamb shanks are tender and easily fall off the bone.
- Finish and Serve: Remove the pot from the oven. Discard the bay leaves and herb stems. Garnish the dish with finely chopped fresh parsley before serving for a burst of color and fresh flavor.
Notes
- Use a good quality dry red wine such as Cabernet Sauvignon or Merlot for the best flavor.
- Searing the meat before braising helps to lock in juices and adds depth to the sauce.
- For extra richness, you can thicken the sauce after braising by simmering it on the stovetop until reduced.
- This dish pairs wonderfully with creamy mashed potatoes, polenta, or crusty bread to soak up the sauce.
- Leftovers can be stored refrigerated for up to 3 days or frozen for up to 3 months.
