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

Experience the soothing warmth of a slow-braised lamb shank paired with hearty root vegetables and a hint of fresh herbs. This dish marries the deep flavor of lamb with sweet carrots, earthy parsnips, and a medley of aromatics – a comforting meal perfect for a dinner that fits within your protein and calorie targets.

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NUTRITION

383kcal
Protein
32.1g
Fat
18.1g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lamb Shank (113g)

1 medium Carrot (61g)

1 small Parsnip (80g)

1 stalk Celery (40g)

1/4 medium Red Onion (40g)

1/2 cup Kale (17g)

1 clove Garlic (3g)

1/2 cup Low-Sodium Chicken Broth (120g)

Fresh Herbs: Rosemary & Thyme (2 sprigs)

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the lamb shank with salt and pepper. In an oven-safe pot or Dutch oven, heat a small amount of olive oil over medium-high heat and sear the lamb shank on all sides until browned.

  • 3

    Add the minced garlic, chopped red onion, celery, carrot, and parsnip to the pot and sauté for 3-4 minutes until slightly softened.

  • 4

    Pour in the low-sodium chicken broth and add the fresh rosemary and thyme sprigs.

  • 5

    Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.

  • 6

    Let it braise for about 2 to 2.5 hours until the lamb is very tender and the root vegetables are soft.

  • 7

    During the last 15 minutes of cooking, stir in the kale so it wilts just enough.

  • 8

    Remove from the oven, discard the herb sprigs, and serve the tender lamb shank alongside the aromatic 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

Experience the soothing warmth of a slow-braised lamb shank paired with hearty root vegetables and a hint of fresh herbs. This dish marries the deep flavor of lamb with sweet carrots, earthy parsnips, and a medley of aromatics – a comforting meal perfect for a dinner that fits within your protein and calorie targets.

NUTRITION

383kcal
Protein
32.1g
Fat
18.1g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lamb Shank (113g)

1 medium Carrot (61g)

1 small Parsnip (80g)

1 stalk Celery (40g)

1/4 medium Red Onion (40g)

1/2 cup Kale (17g)

1 clove Garlic (3g)

1/2 cup Low-Sodium Chicken Broth (120g)

Fresh Herbs: Rosemary & Thyme (2 sprigs)

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the lamb shank with salt and pepper. In an oven-safe pot or Dutch oven, heat a small amount of olive oil over medium-high heat and sear the lamb shank on all sides until browned.

  • 3

    Add the minced garlic, chopped red onion, celery, carrot, and parsnip to the pot and sauté for 3-4 minutes until slightly softened.

  • 4

    Pour in the low-sodium chicken broth and add the fresh rosemary and thyme sprigs.

  • 5

    Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.

  • 6

    Let it braise for about 2 to 2.5 hours until the lamb is very tender and the root vegetables are soft.

  • 7

    During the last 15 minutes of cooking, stir in the kale so it wilts just enough.

  • 8

    Remove from the oven, discard the herb sprigs, and serve the tender lamb shank alongside the aromatic root vegetables.