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 flavors of tender braised lamb shank infused with rosemary, complemented by a medley of roasted root vegetables. This plate features a succulent 5-ounce portion of lamb, slow-cooked to perfection and served with caramelized carrots, parsnips, and turnips, all lightly enhanced with a touch of olive oil. A warm, comforting dish perfect for a fulfilling dinner.

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NUTRITION

380kcal
Protein
37.6g
Fat
19.9g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Shank (braised)

1 medium Carrot

1 small Parsnip

1 small Turnip

1 tsp Olive Oil

2 sprigs Fresh Rosemary

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Season the lamb shank with salt, pepper, and finely chopped garlic. Tie a couple of rosemary sprigs around the shank to infuse flavor.

  • 3

    In an oven-safe pot, heat olive oil over medium-high heat and sear the lamb shank on all sides until browned.

  • 4

    Add the chopped root vegetables (carrot, parsnip, and turnip) around the lamb, and season lightly with salt and pepper.

  • 5

    Pour in a splash of water or low-sodium broth to create a braising liquid. Bring the liquid to a simmer.

  • 6

    Cover the pot and transfer it to the oven. Braise for about 2 hours until the lamb is tender and the vegetables are softened.

  • 7

    Remove from the oven, adjust seasoning if needed, and serve warm.

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 flavors of tender braised lamb shank infused with rosemary, complemented by a medley of roasted root vegetables. This plate features a succulent 5-ounce portion of lamb, slow-cooked to perfection and served with caramelized carrots, parsnips, and turnips, all lightly enhanced with a touch of olive oil. A warm, comforting dish perfect for a fulfilling dinner.

NUTRITION

380kcal
Protein
37.6g
Fat
19.9g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Shank (braised)

1 medium Carrot

1 small Parsnip

1 small Turnip

1 tsp Olive Oil

2 sprigs Fresh Rosemary

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Season the lamb shank with salt, pepper, and finely chopped garlic. Tie a couple of rosemary sprigs around the shank to infuse flavor.

  • 3

    In an oven-safe pot, heat olive oil over medium-high heat and sear the lamb shank on all sides until browned.

  • 4

    Add the chopped root vegetables (carrot, parsnip, and turnip) around the lamb, and season lightly with salt and pepper.

  • 5

    Pour in a splash of water or low-sodium broth to create a braising liquid. Bring the liquid to a simmer.

  • 6

    Cover the pot and transfer it to the oven. Braise for about 2 hours until the lamb is tender and the vegetables are softened.

  • 7

    Remove from the oven, adjust seasoning if needed, and serve warm.