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 the deep, aromatic flavors of tender lamb shank slowly braised with a medley of earthy root vegetables. This dish melds the rich intensity of lamb with the subtle sweetness of carrots, parsnips, and turnips, accented by fragrant rosemary, thyme, and garlic. The result is a comforting and elegant meal that warms both body and soul.

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NUTRITION

495kcal
Protein
38.5g
Fat
22g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Shank

½ cup Carrots (cooked)

½ cup Parsnips (cooked)

½ cup Turnips (cooked)

¼ medium Onion, sliced

1 clove Garlic, minced

½ cup Chicken Broth

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

1 Bay Leaf

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the lamb shank lightly with salt and pepper.

  • 3

    In a heavy oven-safe pot or Dutch oven, sear the lamb shank on all sides over medium-high heat until browned. Remove the shank and set aside.

  • 4

    In the same pot, add the sliced onion and minced garlic and sauté until softened and fragrant.

  • 5

    Add the carrots, parsnips, and turnips to the pot, stirring briefly to coat with the aromatics.

  • 6

    Return the lamb shank to the pot, nestling it among the vegetables. Pour in the chicken broth and add the fresh rosemary, thyme, and bay leaf.

  • 7

    Cover the pot and braise in the preheated oven for about 2 to 2.5 hours, or until the lamb is tender and the flavors have melded together.

  • 8

    Remove the bay leaf and herb sprigs before serving. Plate a portion of lamb shank along with a serving of the braised root vegetables.

  • 9

    Serve warm and enjoy the hearty, aromatic dish.

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 the deep, aromatic flavors of tender lamb shank slowly braised with a medley of earthy root vegetables. This dish melds the rich intensity of lamb with the subtle sweetness of carrots, parsnips, and turnips, accented by fragrant rosemary, thyme, and garlic. The result is a comforting and elegant meal that warms both body and soul.

NUTRITION

495kcal
Protein
38.5g
Fat
22g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Shank

½ cup Carrots (cooked)

½ cup Parsnips (cooked)

½ cup Turnips (cooked)

¼ medium Onion, sliced

1 clove Garlic, minced

½ cup Chicken Broth

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

1 Bay Leaf

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the lamb shank lightly with salt and pepper.

  • 3

    In a heavy oven-safe pot or Dutch oven, sear the lamb shank on all sides over medium-high heat until browned. Remove the shank and set aside.

  • 4

    In the same pot, add the sliced onion and minced garlic and sauté until softened and fragrant.

  • 5

    Add the carrots, parsnips, and turnips to the pot, stirring briefly to coat with the aromatics.

  • 6

    Return the lamb shank to the pot, nestling it among the vegetables. Pour in the chicken broth and add the fresh rosemary, thyme, and bay leaf.

  • 7

    Cover the pot and braise in the preheated oven for about 2 to 2.5 hours, or until the lamb is tender and the flavors have melded together.

  • 8

    Remove the bay leaf and herb sprigs before serving. Plate a portion of lamb shank along with a serving of the braised root vegetables.

  • 9

    Serve warm and enjoy the hearty, aromatic dish.