Slow-Cooked Rosemary Garlic Lamb Shank Stew

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

Slow-Cooked Rosemary Garlic Lamb Shank Stew

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Rosemary Garlic Lamb Shank Stew

Savor a hearty and comforting lamb shank stew, slow-cooked to tender perfection with aromatic rosemary, garlic, and a medley of vegetables. This rustic dish melds savory lamb with the bright flavors of carrot, celery, and tomatoes, ensuring a delicious, warming experience.

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NUTRITION

491kcal
Protein
38.6g
Fat
24.9g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Shank

1 medium Carrot

1 Celery Stick

1 small Onion

3 cloves Garlic

1/2 cup Canned Diced Tomatoes

1 sprig Fresh Rosemary

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat a teaspoon of olive oil in a heavy pot or Dutch oven over medium heat.

  • 2

    Season the lamb shank with salt and pepper, and sear on all sides until browned.

  • 3

    Add chopped onion, garlic, carrot, and celery to the pot. Sauté until the vegetables begin to soften.

  • 4

    Stir in the canned diced tomatoes and add the fresh rosemary.

  • 5

    Reduce heat to low, cover the pot, and let the stew simmer slowly for 2-3 hours until the lamb is tender and falling off the bone.

  • 6

    Adjust seasoning with additional salt and pepper if needed before serving.

Slow-Cooked Rosemary Garlic Lamb Shank Stew

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

Slow-Cooked Rosemary Garlic Lamb Shank Stew

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Rosemary Garlic Lamb Shank Stew

Savor a hearty and comforting lamb shank stew, slow-cooked to tender perfection with aromatic rosemary, garlic, and a medley of vegetables. This rustic dish melds savory lamb with the bright flavors of carrot, celery, and tomatoes, ensuring a delicious, warming experience.

NUTRITION

491kcal
Protein
38.6g
Fat
24.9g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Shank

1 medium Carrot

1 Celery Stick

1 small Onion

3 cloves Garlic

1/2 cup Canned Diced Tomatoes

1 sprig Fresh Rosemary

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Heat a teaspoon of olive oil in a heavy pot or Dutch oven over medium heat.

  • 2

    Season the lamb shank with salt and pepper, and sear on all sides until browned.

  • 3

    Add chopped onion, garlic, carrot, and celery to the pot. Sauté until the vegetables begin to soften.

  • 4

    Stir in the canned diced tomatoes and add the fresh rosemary.

  • 5

    Reduce heat to low, cover the pot, and let the stew simmer slowly for 2-3 hours until the lamb is tender and falling off the bone.

  • 6

    Adjust seasoning with additional salt and pepper if needed before serving.