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 the robust flavors of tender lamb shank slow-cooked with fresh rosemary, garlic, and a medley of aromatic vegetables. This hearty stew delivers a warm, comforting experience with each spoonful, balancing the rich meaty essence with the bright, herbaceous notes of rosemary and thyme. Perfect for a nourishing dinner that fuels your evenings without compromising on taste.

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NUTRITION

422kcal
Protein
39.2g
Fat
23.2g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Shank (meat only)

1 medium Carrot

1 stalk Celery

3 cloves Garlic

1/2 Yellow Onion

1 cup Low-Sodium Lamb/Beef Broth

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Start by trimming any excess fat from the lamb shank and cutting the meat into bite-sized pieces if desired.

  • 2

    Chop the carrot, celery, garlic, and half onion into uniform pieces.

  • 3

    In a large pot or Dutch oven, lightly sear the lamb shank pieces on medium-high heat until browned on all sides to develop flavor.

  • 4

    Add the chopped vegetables to the pot and stir for a few minutes until they begin to soften.

  • 5

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

  • 6

    Season the stew with salt and pepper to taste.

  • 7

    Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pot.

  • 8

    Let the stew cook slowly on low heat for 2 to 3 hours, allowing the lamb to become tender and the flavors to meld together.

  • 9

    Once the lamb is tender and the vegetables are soft, adjust the seasoning if needed, and serve warm.

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 the robust flavors of tender lamb shank slow-cooked with fresh rosemary, garlic, and a medley of aromatic vegetables. This hearty stew delivers a warm, comforting experience with each spoonful, balancing the rich meaty essence with the bright, herbaceous notes of rosemary and thyme. Perfect for a nourishing dinner that fuels your evenings without compromising on taste.

NUTRITION

422kcal
Protein
39.2g
Fat
23.2g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Shank (meat only)

1 medium Carrot

1 stalk Celery

3 cloves Garlic

1/2 Yellow Onion

1 cup Low-Sodium Lamb/Beef Broth

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Start by trimming any excess fat from the lamb shank and cutting the meat into bite-sized pieces if desired.

  • 2

    Chop the carrot, celery, garlic, and half onion into uniform pieces.

  • 3

    In a large pot or Dutch oven, lightly sear the lamb shank pieces on medium-high heat until browned on all sides to develop flavor.

  • 4

    Add the chopped vegetables to the pot and stir for a few minutes until they begin to soften.

  • 5

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

  • 6

    Season the stew with salt and pepper to taste.

  • 7

    Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pot.

  • 8

    Let the stew cook slowly on low heat for 2 to 3 hours, allowing the lamb to become tender and the flavors to meld together.

  • 9

    Once the lamb is tender and the vegetables are soft, adjust the seasoning if needed, and serve warm.