Braised Rosemary Lamb Shank with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Braised Rosemary Lamb Shank with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Braised Rosemary Lamb Shank with Root Vegetables

Savor the rich, tender lamb shank braised to perfection with aromatic rosemary and a medley of hearty root vegetables. This dish brings a comforting blend of flavors and textures, balancing the rustic taste of lamb with the natural sweetness of carrots and parsnips. Perfect for a nourishing meal that’s both indulgent and well-balanced.

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NUTRITION

470kcal
Protein
34.5g
Fat
25g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Shank

1 medium Carrot

1 medium Parsnip

1/2 medium Red Onion

2 cloves Garlic

1 tsp Olive Oil

2 sprigs Fresh Rosemary

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Pat the lamb shank dry and season lightly with salt and pepper.

  • 3

    In a heavy oven-safe pot, heat olive oil over medium heat. Sear the lamb shank on all sides until browned.

  • 4

    Add chopped carrot, parsnip, sliced red onion, and minced garlic to the pot. Sauté briefly to combine flavors.

  • 5

    Tuck in the rosemary sprigs among the ingredients. Pour a small amount of water or low-sodium broth to create gentle steam.

  • 6

    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 soft.

  • 7

    Once ready, plate the lamb shank with a serving of the roasted root vegetables, spooning any pan juices over the top.

  • 8

    Serve warm and enjoy this comforting dish.

Braised Rosemary Lamb Shank with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Braised Rosemary Lamb Shank with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Braised Rosemary Lamb Shank with Root Vegetables

Savor the rich, tender lamb shank braised to perfection with aromatic rosemary and a medley of hearty root vegetables. This dish brings a comforting blend of flavors and textures, balancing the rustic taste of lamb with the natural sweetness of carrots and parsnips. Perfect for a nourishing meal that’s both indulgent and well-balanced.

NUTRITION

470kcal
Protein
34.5g
Fat
25g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Shank

1 medium Carrot

1 medium Parsnip

1/2 medium Red Onion

2 cloves Garlic

1 tsp Olive Oil

2 sprigs Fresh Rosemary

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Pat the lamb shank dry and season lightly with salt and pepper.

  • 3

    In a heavy oven-safe pot, heat olive oil over medium heat. Sear the lamb shank on all sides until browned.

  • 4

    Add chopped carrot, parsnip, sliced red onion, and minced garlic to the pot. Sauté briefly to combine flavors.

  • 5

    Tuck in the rosemary sprigs among the ingredients. Pour a small amount of water or low-sodium broth to create gentle steam.

  • 6

    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 soft.

  • 7

    Once ready, plate the lamb shank with a serving of the roasted root vegetables, spooning any pan juices over the top.

  • 8

    Serve warm and enjoy this comforting dish.