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 rich, savory flavors of tender lamb shank, slow-braised with a medley of earthy root vegetables and fragrant herbs. This dish delivers a beautifully balanced, hearty meal with succulent lamb infused with rosemary and thyme, softened carrots, parsnips, and hints of onion and celery, perfect for a satisfying dinner.

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NUTRITION

491kcal
Protein
38.5g
Fat
20.9g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Shank (braised, lean meat portion)

1 medium Carrot

1 medium Parsnip

1/4 medium Onion (quartered)

1 stalk Celery

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1/2 cup Low-Sodium Chicken Broth

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

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

  • 3

    Heat a heavy, oven-safe pot over medium-high heat and sear the lamb shank on all sides until browned.

  • 4

    Chop the carrot, parsnip, onion, and celery into roughly uniform bite-sized pieces.

  • 5

    Remove the lamb shank temporarily and add the chopped vegetables to the pot. Sauté for 3-4 minutes until they begin to soften.

  • 6

    Return the lamb shank to the pot and add the chicken broth along with the rosemary and thyme sprigs.

  • 7

    Bring the mixture to a simmer, cover the pot with a lid, and transfer it to the oven.

  • 8

    Braise for about 2 to 2.5 hours until the lamb is tender and the vegetables are well-cooked. Check occasionally and spoon the cooking liquid over the meat.

  • 9

    Remove from oven and let it rest for a few minutes before serving. Garnish with fresh herbs if desired.

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 rich, savory flavors of tender lamb shank, slow-braised with a medley of earthy root vegetables and fragrant herbs. This dish delivers a beautifully balanced, hearty meal with succulent lamb infused with rosemary and thyme, softened carrots, parsnips, and hints of onion and celery, perfect for a satisfying dinner.

NUTRITION

491kcal
Protein
38.5g
Fat
20.9g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Shank (braised, lean meat portion)

1 medium Carrot

1 medium Parsnip

1/4 medium Onion (quartered)

1 stalk Celery

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1/2 cup Low-Sodium Chicken Broth

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

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

  • 3

    Heat a heavy, oven-safe pot over medium-high heat and sear the lamb shank on all sides until browned.

  • 4

    Chop the carrot, parsnip, onion, and celery into roughly uniform bite-sized pieces.

  • 5

    Remove the lamb shank temporarily and add the chopped vegetables to the pot. Sauté for 3-4 minutes until they begin to soften.

  • 6

    Return the lamb shank to the pot and add the chicken broth along with the rosemary and thyme sprigs.

  • 7

    Bring the mixture to a simmer, cover the pot with a lid, and transfer it to the oven.

  • 8

    Braise for about 2 to 2.5 hours until the lamb is tender and the vegetables are well-cooked. Check occasionally and spoon the cooking liquid over the meat.

  • 9

    Remove from oven and let it rest for a few minutes before serving. Garnish with fresh herbs if desired.