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 a richly braised lamb shank slowly cooked with a medley of hearty root vegetables and aromatic herbs. This comforting dish offers tender, succulent meat infused with the earthy sweetness of carrots and parsnips, complemented by a tangy tomato base and a subtle boost from lentils for extra protein. Perfect for a satisfying dinner that delights both the palate and nourishing body.

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NUTRITION

572kcal
Protein
41.8g
Fat
30.4g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Shank (braised)

1 medium Carrot

1 small Parsnip

1 Celery Stalk

2 Garlic Cloves

1/2 cup Diced Tomatoes

1/2 cup Cooked Lentils

1 tsp Olive Oil

2 tbsp Fresh Herbs (rosemary and thyme)

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the lamb shank lightly with salt and pepper.

  • 3

    Heat olive oil in a heavy, ovenproof pot over medium heat. Sear the lamb shank on all sides until browned.

  • 4

    Add chopped garlic, diced carrot, parsnip, and celery to the pot. Sauté until vegetables begin to soften.

  • 5

    Stir in diced tomatoes and fresh herbs, then add the cooked lentils. Allow the flavors to meld for a minute.

  • 6

    Cover the pot, transfer to the oven, and braise for about 2 to 2.5 hours until the lamb is tender and the flavors are well developed.

  • 7

    Remove from the oven and let rest for a few minutes before serving. Garnish with additional 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 a richly braised lamb shank slowly cooked with a medley of hearty root vegetables and aromatic herbs. This comforting dish offers tender, succulent meat infused with the earthy sweetness of carrots and parsnips, complemented by a tangy tomato base and a subtle boost from lentils for extra protein. Perfect for a satisfying dinner that delights both the palate and nourishing body.

NUTRITION

572kcal
Protein
41.8g
Fat
30.4g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Shank (braised)

1 medium Carrot

1 small Parsnip

1 Celery Stalk

2 Garlic Cloves

1/2 cup Diced Tomatoes

1/2 cup Cooked Lentils

1 tsp Olive Oil

2 tbsp Fresh Herbs (rosemary and thyme)

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the lamb shank lightly with salt and pepper.

  • 3

    Heat olive oil in a heavy, ovenproof pot over medium heat. Sear the lamb shank on all sides until browned.

  • 4

    Add chopped garlic, diced carrot, parsnip, and celery to the pot. Sauté until vegetables begin to soften.

  • 5

    Stir in diced tomatoes and fresh herbs, then add the cooked lentils. Allow the flavors to meld for a minute.

  • 6

    Cover the pot, transfer to the oven, and braise for about 2 to 2.5 hours until the lamb is tender and the flavors are well developed.

  • 7

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