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

A warm, comforting meal featuring a tender lamb shank slow-braised with earthy root vegetables and a fragrant medley of herbs. The dish delivers hearty flavors with a rich, savory broth and tender, fall-off-the-bone meat perfect for a cozy dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

438kcal
Protein
38.3g
Fat
26.8g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lamb Shank Meat (braised)

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1 clove Garlic

1/2 cup Low Sodium Broth

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Season the lamb shank lightly with salt and pepper. Sear the lamb shank on all sides until golden brown to lock in the flavors.

  • 3

    Add the chopped onion and minced garlic to the pot, sautéing until the onion becomes translucent.

  • 4

    Add diced carrot and parsnip into the pot, stirring to combine with the aromatics.

  • 5

    Pour in the low sodium broth, then nestle the lamb shank back into the pot.

  • 6

    Add the fresh rosemary and thyme sprigs. Bring the liquid to a simmer, then cover and braise on low heat for about 1.5 to 2 hours until the lamb is tender and falling off the bone.

  • 7

    Once fully tender, remove the lamb shank and vegetables from the heat. Discard the herb sprigs and serve hot, spooning a bit of the braising liquid over the top.

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

A warm, comforting meal featuring a tender lamb shank slow-braised with earthy root vegetables and a fragrant medley of herbs. The dish delivers hearty flavors with a rich, savory broth and tender, fall-off-the-bone meat perfect for a cozy dinner.

NUTRITION

438kcal
Protein
38.3g
Fat
26.8g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lamb Shank Meat (braised)

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1 clove Garlic

1/2 cup Low Sodium Broth

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

PREPARATION

  • 1

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

  • 2

    Season the lamb shank lightly with salt and pepper. Sear the lamb shank on all sides until golden brown to lock in the flavors.

  • 3

    Add the chopped onion and minced garlic to the pot, sautéing until the onion becomes translucent.

  • 4

    Add diced carrot and parsnip into the pot, stirring to combine with the aromatics.

  • 5

    Pour in the low sodium broth, then nestle the lamb shank back into the pot.

  • 6

    Add the fresh rosemary and thyme sprigs. Bring the liquid to a simmer, then cover and braise on low heat for about 1.5 to 2 hours until the lamb is tender and falling off the bone.

  • 7

    Once fully tender, remove the lamb shank and vegetables from the heat. Discard the herb sprigs and serve hot, spooning a bit of the braising liquid over the top.