YOUR SOLIN GENERATED RECIPE
Braised Herb-Garlic Lamb Shank with Root Vegetables
Savor succulent braised lamb shank infused with aromatic garlic and herbs, slow-cooked with a medley of root vegetables for a comforting and flavorful meal that’s perfect for dinner. This dish delivers tender, melt-in-your-mouth lamb paired with lightly sweet carrots and parsnips, all simmered in a delicate broth with a hint of onion to create a balanced, hearty plate.
INGREDIENTS
6 oz Lamb Shank
1 medium Carrot
0.5 portion Parsnip
0.25 medium Onion
1 clove Garlic
0.5 cup Low-Sodium Chicken Broth
0.5 tsp Extra Virgin Olive Oil
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
PREPARATION
Preheat a heavy-bottomed pot or Dutch oven over medium heat.
Season the lamb shank lightly with salt and pepper. Add olive oil to the pot and sear the lamb shank on all sides until browned.
Remove the lamb shank and set aside. In the same pot, add chopped onion and garlic. Sauté until the onion softens and becomes translucent.
Add the carrot (cut into large chunks) and parsnip (sliced) to the pot. Stir lightly to combine with the aromatic base.
Return the lamb shank to the pot. Pour in the low-sodium chicken broth and add fresh rosemary and thyme sprigs.
Bring the mixture to a simmer, then cover the pot and reduce heat to low. Let it braise for about 1.5 to 2 hours until the lamb is tender and the flavors meld.
Once cooked, remove the herb sprigs. Plate the lamb shank with the root vegetables, spooning some of the braising liquid over the dish.
Serve warm and enjoy your hearty, flavor-rich meal.