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 tender, braised lamb shank infused with aromatic rosemary and mingled with hearty root vegetables. This dish delivers a harmonious blend of savory meat and naturally sweet carrots and parsnips, slow-cooked to perfection in a light broth, perfect for a comforting dinner.

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NUTRITION

436kcal
Protein
34.7g
Fat
21.7g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Shank

1 medium Carrot

1 medium Parsnip

1/4 medium Onion (quartered)

1 Garlic Clove

2 sprigs Fresh Rosemary

1 tsp Olive Oil

1/2 cup Low-Sodium Chicken Broth

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PREPARATION

  • 1

    Pat the lamb shank dry with a paper towel. Season lightly with salt and pepper if desired.

  • 2

    Heat the olive oil in a heavy skillet or Dutch oven over medium-high heat.

  • 3

    Sear the lamb shank on all sides until browned, about 2-3 minutes per side.

  • 4

    Reduce heat to medium and add the quartered onion and garlic to the pan, sautéing until softened and fragrant.

  • 5

    Add the chopped carrot and parsnip (if preferred, cut into uniform pieces for even cooking) to the pan.

  • 6

    Tuck the rosemary sprigs among the ingredients and pour in the low-sodium chicken broth.

  • 7

    Bring the mixture to a gentle simmer, then cover the pan and reduce heat to low.

  • 8

    Braise the lamb shank and vegetables for about 1.5 to 2 hours, until the lamb is tender and the vegetables are soft.

  • 9

    Once done, adjust seasoning if necessary. Serve the braised lamb shank with a generous scoop of the root vegetables and braising liquid.

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 tender, braised lamb shank infused with aromatic rosemary and mingled with hearty root vegetables. This dish delivers a harmonious blend of savory meat and naturally sweet carrots and parsnips, slow-cooked to perfection in a light broth, perfect for a comforting dinner.

NUTRITION

436kcal
Protein
34.7g
Fat
21.7g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Shank

1 medium Carrot

1 medium Parsnip

1/4 medium Onion (quartered)

1 Garlic Clove

2 sprigs Fresh Rosemary

1 tsp Olive Oil

1/2 cup Low-Sodium Chicken Broth

PREPARATION

  • 1

    Pat the lamb shank dry with a paper towel. Season lightly with salt and pepper if desired.

  • 2

    Heat the olive oil in a heavy skillet or Dutch oven over medium-high heat.

  • 3

    Sear the lamb shank on all sides until browned, about 2-3 minutes per side.

  • 4

    Reduce heat to medium and add the quartered onion and garlic to the pan, sautéing until softened and fragrant.

  • 5

    Add the chopped carrot and parsnip (if preferred, cut into uniform pieces for even cooking) to the pan.

  • 6

    Tuck the rosemary sprigs among the ingredients and pour in the low-sodium chicken broth.

  • 7

    Bring the mixture to a gentle simmer, then cover the pan and reduce heat to low.

  • 8

    Braise the lamb shank and vegetables for about 1.5 to 2 hours, until the lamb is tender and the vegetables are soft.

  • 9

    Once done, adjust seasoning if necessary. Serve the braised lamb shank with a generous scoop of the root vegetables and braising liquid.