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 rich and hearty flavors of this slow-cooked lamb shank stew infused with aromatic rosemary and garlic. Tender lamb mingles with fresh carrots, celery, and onions in a savory tomato-based broth, finished with a cooling dollop of creamy nonfat Greek yogurt. This dish offers a warming, satisfying experience perfect for any meal time.

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NUTRITION

421kcal
Protein
40.7g
Fat
19.5g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Shank (lean, trimmed)

1 medium Carrot

1 stalk Celery

1/2 medium Onion

2 cloves Garlic

1/2 cup Diced Tomatoes

1 tsp Olive Oil

1 cup Low Sodium Beef Broth

1/4 cup Plain Nonfat Greek Yogurt

2 sprigs Fresh Rosemary

1 Bay Leaf

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Add chopped carrot, celery, and onion to the pot. Sauté until slightly softened, about 3-4 minutes.

  • 3

    Stir in minced garlic, diced tomatoes, rosemary sprigs, and bay leaf.

  • 4

    Pour in the low sodium beef broth, ensuring the ingredients are partially submerged. Bring to a simmer.

  • 5

    Lower the heat, cover the pot, and let the stew cook slowly for 2 to 2.5 hours until the lamb is tender and flavors are well melded.

  • 6

    Check the seasoning and adjust with salt and pepper if needed.

  • 7

    Serve the stew in a bowl and top with a dollop of plain nonfat Greek yogurt for a creamy finish.

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 rich and hearty flavors of this slow-cooked lamb shank stew infused with aromatic rosemary and garlic. Tender lamb mingles with fresh carrots, celery, and onions in a savory tomato-based broth, finished with a cooling dollop of creamy nonfat Greek yogurt. This dish offers a warming, satisfying experience perfect for any meal time.

NUTRITION

421kcal
Protein
40.7g
Fat
19.5g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Shank (lean, trimmed)

1 medium Carrot

1 stalk Celery

1/2 medium Onion

2 cloves Garlic

1/2 cup Diced Tomatoes

1 tsp Olive Oil

1 cup Low Sodium Beef Broth

1/4 cup Plain Nonfat Greek Yogurt

2 sprigs Fresh Rosemary

1 Bay Leaf

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Add chopped carrot, celery, and onion to the pot. Sauté until slightly softened, about 3-4 minutes.

  • 3

    Stir in minced garlic, diced tomatoes, rosemary sprigs, and bay leaf.

  • 4

    Pour in the low sodium beef broth, ensuring the ingredients are partially submerged. Bring to a simmer.

  • 5

    Lower the heat, cover the pot, and let the stew cook slowly for 2 to 2.5 hours until the lamb is tender and flavors are well melded.

  • 6

    Check the seasoning and adjust with salt and pepper if needed.

  • 7

    Serve the stew in a bowl and top with a dollop of plain nonfat Greek yogurt for a creamy finish.