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, succulent flavors of a slow-braised lamb shank paired with sweet root vegetables and aromatic herbs. Each tender bite boasts a harmonious blend of earthy vegetables and delicate lamb, making it a comforting yet refined dish perfect for any dinner occasion.

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NUTRITION

520kcal
Protein
36.7g
Fat
26.8g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Shank

1 medium Carrot

1/2 medium Parsnip

1/4 medium Onion

1 Garlic Clove

1 tsp Olive Oil

1/2 cup Low-Sodium Chicken Stock

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    Season the lamb shank generously with salt and pepper.

  • 3

    Heat olive oil in an oven-safe skillet or Dutch oven over medium-high heat. Brown the lamb shank on all sides until it develops a deep golden crust.

  • 4

    Remove the lamb shank and set aside. In the same skillet, add diced onion, carrot, parsnip, and minced garlic. Sauté until the vegetables begin to soften, about 3-4 minutes.

  • 5

    Return the lamb shank to the skillet. Pour in the low-sodium chicken stock and sprinkle dried rosemary and thyme over the top.

  • 6

    Bring the liquid to a simmer, then cover the skillet with a lid or foil and transfer to the preheated oven.

  • 7

    Braise in the oven for about 2 to 2.5 hours, or until the lamb becomes tender and the flavors meld together.

  • 8

    Once cooked, remove from the oven, let it rest briefly, and serve the lamb shank with a generous spoonful of the braised root vegetables and juices.

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, succulent flavors of a slow-braised lamb shank paired with sweet root vegetables and aromatic herbs. Each tender bite boasts a harmonious blend of earthy vegetables and delicate lamb, making it a comforting yet refined dish perfect for any dinner occasion.

NUTRITION

520kcal
Protein
36.7g
Fat
26.8g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Shank

1 medium Carrot

1/2 medium Parsnip

1/4 medium Onion

1 Garlic Clove

1 tsp Olive Oil

1/2 cup Low-Sodium Chicken Stock

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    Season the lamb shank generously with salt and pepper.

  • 3

    Heat olive oil in an oven-safe skillet or Dutch oven over medium-high heat. Brown the lamb shank on all sides until it develops a deep golden crust.

  • 4

    Remove the lamb shank and set aside. In the same skillet, add diced onion, carrot, parsnip, and minced garlic. Sauté until the vegetables begin to soften, about 3-4 minutes.

  • 5

    Return the lamb shank to the skillet. Pour in the low-sodium chicken stock and sprinkle dried rosemary and thyme over the top.

  • 6

    Bring the liquid to a simmer, then cover the skillet with a lid or foil and transfer to the preheated oven.

  • 7

    Braise in the oven for about 2 to 2.5 hours, or until the lamb becomes tender and the flavors meld together.

  • 8

    Once cooked, remove from the oven, let it rest briefly, and serve the lamb shank with a generous spoonful of the braised root vegetables and juices.