Herb-Braised Tender Lamb Shank with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Braised Tender Lamb Shank with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Braised Tender Lamb Shank with Root Vegetables

Savor the rich, tender lamb shank slowly braised in a fragrant medley of root vegetables and fresh herbs. This dish melds traditional rustic flavors with a contemporary twist, yielding a comforting, satisfying meal ideal for dinner.

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NUTRITION

484kcal
Protein
38.4g
Fat
27.0g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

1 piece Lamb Shank (150g portion)

1/2 medium Carrot (approx. 30g)

1 small Parsnip (approx. 50g)

1/2 medium Turnip (approx. 40g)

1/2 small Onion (approx. 30g)

1 clove Garlic

1 teaspoon Olive Oil

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

1 Bay Leaf

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PREPARATION

  • 1

    Pat the lamb shank dry with paper towels. Season lightly with salt and pepper if desired.

  • 2

    Heat a teaspoon of olive oil in a heavy, deep skillet or Dutch oven over medium-high heat.

  • 3

    Sear the lamb shank on all sides until browned, approximately 3 minutes per side.

  • 4

    Add the roughly chopped garlic, half a sliced carrot, diced parsnip, chopped turnip, and sliced onion to the pot.

  • 5

    Toss in the fresh rosemary, thyme, and bay leaf. Stir to coat vegetables in the oil and lamb juices.

  • 6

    Pour a small amount of water or low-sodium broth (about 1/4 cup) to create a bit of steam and help with braising.

  • 7

    Reduce heat to low, cover the pot, and let everything simmer gently for 1.5 to 2 hours or until the lamb is tender and the flavors meld together.

  • 8

    Check occasionally to ensure there is enough liquid; add a splash more water if needed.

  • 9

    Once tender, remove the bay leaf and herb sprigs before serving. Plate the lamb shank with a portion of the braised root vegetables.

Herb-Braised Tender Lamb Shank with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Braised Tender Lamb Shank with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Braised Tender Lamb Shank with Root Vegetables

Savor the rich, tender lamb shank slowly braised in a fragrant medley of root vegetables and fresh herbs. This dish melds traditional rustic flavors with a contemporary twist, yielding a comforting, satisfying meal ideal for dinner.

NUTRITION

484kcal
Protein
38.4g
Fat
27.0g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

1 piece Lamb Shank (150g portion)

1/2 medium Carrot (approx. 30g)

1 small Parsnip (approx. 50g)

1/2 medium Turnip (approx. 40g)

1/2 small Onion (approx. 30g)

1 clove Garlic

1 teaspoon Olive Oil

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

1 Bay Leaf

PREPARATION

  • 1

    Pat the lamb shank dry with paper towels. Season lightly with salt and pepper if desired.

  • 2

    Heat a teaspoon of olive oil in a heavy, deep skillet or Dutch oven over medium-high heat.

  • 3

    Sear the lamb shank on all sides until browned, approximately 3 minutes per side.

  • 4

    Add the roughly chopped garlic, half a sliced carrot, diced parsnip, chopped turnip, and sliced onion to the pot.

  • 5

    Toss in the fresh rosemary, thyme, and bay leaf. Stir to coat vegetables in the oil and lamb juices.

  • 6

    Pour a small amount of water or low-sodium broth (about 1/4 cup) to create a bit of steam and help with braising.

  • 7

    Reduce heat to low, cover the pot, and let everything simmer gently for 1.5 to 2 hours or until the lamb is tender and the flavors meld together.

  • 8

    Check occasionally to ensure there is enough liquid; add a splash more water if needed.

  • 9

    Once tender, remove the bay leaf and herb sprigs before serving. Plate the lamb shank with a portion of the braised root vegetables.