Braised Balsamic and Molasses Beef Ribs or Lamb Shanks

Makes a lovely sauce..good with small roasted potatoes or rice.  You will want to lick every drop!


  • 6 beef ribs or 4 lamb shanks
  • salt and pepper
  • olive oil
  • 1 c yellow onion thinly sliced
  • 5 cloves of garlic thinly sliced
  • 2 tbsp tomatoe paste
  • 5 -6  sprigs fresh thyme
  • 1/4 c balsamic vinegar
  • 1/4 c molasses
  • 2 tsp packed brown sugar
  • 1 1/3 c water
  • 2 heaping tsp of cornstarch


  1. Preheat oven to 350.
  2. Sprinkle meat lightly with salt and pepper.
  3. In a large Dutch oven, heat 2 tsp olive oil over medium heat.
  4. Brown meat, turning occassionally, about 5 minutes.
  5. Transfer meat to a plate.
  6. In same pan, heat 1 tsp olive oil over medium high heat.
  7. Add onions and garlic, 1/2 tsp salt and pinch of pepper.  Stir onions until softened, about 5 minutes.
  8. Stir in tomatoe paste and 4 sprigs of thyme.  Cook about 1 minute.
  9. Stir in vinegar, molasses,brown sugar, and water.
  10. Return meat to pan and bring to a boil.
  11. Cover and put in oven for 1 to 1 1/2 hrs, until meat is fork tender and separating from the bone.
  12. Remove meat to a plate and keep warm.
  13. Remove sprigs of thyme.
  14. Skim fat from surface of cooking liquid.
  15. Bring liquid to a simmer.  Cook for 10 min to reduce liquid.
  16. Mix cornstarch with a little bit of cold water.  Add in small amounts to simmering liquid until mixture starts to thicken.  Sauce should be fairly thin.
  17. Return meat to the pan and cook another 2 -4 minutes to heat through.
  18. Garnish with another sprig of thyme and serve.

Thanks to Canadian Living Magazine for the recipe!

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