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 this rustic, warming dish featuring succulent, herb-infused lamb shank braised slowly with a medley of tender root vegetables. The gentle infusion of rosemary, thyme, garlic and a splash of low-sodium broth brings out a deep, comforting flavor perfect for a hearty meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

500kcal
Protein
33.6g
Fat
28.7g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Shank Meat

1 medium Carrot

1 small Parsnip

1/2 medium Turnip (halved)

1/4 medium Onion (quartered)

1 clove Garlic

1/2 cup Low Sodium Chicken Broth

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a heavy-bottomed pot or Dutch oven over medium heat and add the olive oil.

  • 2

    Season the lamb shank meat lightly with salt and pepper. Sear the lamb on all sides until nicely browned to develop flavor.

  • 3

    Add the chopped onion and garlic to the pot and sauté until the onion softens, about 2 minutes.

  • 4

    Toss in the chopped carrot, parsnip, and halved turnip, stirring to coat them in the flavors.

  • 5

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

  • 6

    Reduce the heat to low, cover the pot, and let the dish simmer gently for about 45 minutes to an hour, until the lamb is tender and the vegetables are softened.

  • 7

    Taste and adjust seasoning with additional salt and pepper if needed.

  • 8

    Serve warm, ensuring a balanced mix of tender lamb and hearty vegetables on your plate.

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 this rustic, warming dish featuring succulent, herb-infused lamb shank braised slowly with a medley of tender root vegetables. The gentle infusion of rosemary, thyme, garlic and a splash of low-sodium broth brings out a deep, comforting flavor perfect for a hearty meal any time of day.

NUTRITION

500kcal
Protein
33.6g
Fat
28.7g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Shank Meat

1 medium Carrot

1 small Parsnip

1/2 medium Turnip (halved)

1/4 medium Onion (quartered)

1 clove Garlic

1/2 cup Low Sodium Chicken Broth

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a heavy-bottomed pot or Dutch oven over medium heat and add the olive oil.

  • 2

    Season the lamb shank meat lightly with salt and pepper. Sear the lamb on all sides until nicely browned to develop flavor.

  • 3

    Add the chopped onion and garlic to the pot and sauté until the onion softens, about 2 minutes.

  • 4

    Toss in the chopped carrot, parsnip, and halved turnip, stirring to coat them in the flavors.

  • 5

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

  • 6

    Reduce the heat to low, cover the pot, and let the dish simmer gently for about 45 minutes to an hour, until the lamb is tender and the vegetables are softened.

  • 7

    Taste and adjust seasoning with additional salt and pepper if needed.

  • 8

    Serve warm, ensuring a balanced mix of tender lamb and hearty vegetables on your plate.