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 a warm, comforting dish featuring slow-braised lamb shank infused with aromatic herbs and a medley of natural, roasted root vegetables. The tender lamb pairs beautifully with the earthy sweetness of carrots, parsnips, and turnips in a light herb-infused broth, making for a hearty yet balanced meal.

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NUTRITION

531kcal
Protein
38.0g
Fat
30.6g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Shank

1 medium Carrot

1 small Parsnip

1 small Turnip

1/4 medium Onion

1/2 cup Low-Sodium Lamb Broth

1 tsp Extra Virgin Olive Oil

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the lamb shank with salt and pepper. In a heavy, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.

  • 3

    Sear the lamb shank on all sides until deeply browned. Remove the lamb shank and set aside.

  • 4

    Add chopped garlic and sliced onion to the pot, sautéing until they soften and become fragrant.

  • 5

    Add the diced carrot, parsnip, and turnip to the pot, stirring for a couple of minutes.

  • 6

    Return the lamb shank to the pot and add the low-sodium lamb broth along with the rosemary and thyme sprigs.

  • 7

    Bring the mixture to a simmer, then cover the pot and transfer it to the oven. Braise for about 2 to 2.5 hours until the lamb is tender and the vegetables are cooked through.

  • 8

    Remove the pot from the oven, adjust seasoning if needed, and serve the tender lamb shank with a generous helping of root vegetables and a drizzle of the rich braising liquid.

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 a warm, comforting dish featuring slow-braised lamb shank infused with aromatic herbs and a medley of natural, roasted root vegetables. The tender lamb pairs beautifully with the earthy sweetness of carrots, parsnips, and turnips in a light herb-infused broth, making for a hearty yet balanced meal.

NUTRITION

531kcal
Protein
38.0g
Fat
30.6g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Shank

1 medium Carrot

1 small Parsnip

1 small Turnip

1/4 medium Onion

1/2 cup Low-Sodium Lamb Broth

1 tsp Extra Virgin Olive Oil

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the lamb shank with salt and pepper. In a heavy, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.

  • 3

    Sear the lamb shank on all sides until deeply browned. Remove the lamb shank and set aside.

  • 4

    Add chopped garlic and sliced onion to the pot, sautéing until they soften and become fragrant.

  • 5

    Add the diced carrot, parsnip, and turnip to the pot, stirring for a couple of minutes.

  • 6

    Return the lamb shank to the pot and add the low-sodium lamb broth along with the rosemary and thyme sprigs.

  • 7

    Bring the mixture to a simmer, then cover the pot and transfer it to the oven. Braise for about 2 to 2.5 hours until the lamb is tender and the vegetables are cooked through.

  • 8

    Remove the pot from the oven, adjust seasoning if needed, and serve the tender lamb shank with a generous helping of root vegetables and a drizzle of the rich braising liquid.