YOUR SOLIN GENERATED RECIPE
Herb-Braised Tender Lamb Shank with Root Vegetables
Savor the rich, slow-braised lamb shank nestled among a medley of roasted root vegetables and white beans, infused with aromatic herbs. This comforting dish offers a delightful balance of savory meat, tender vegetables, and subtle protein boost from white beans, perfect for a satisfying meal.
INGREDIENTS
4 ounces Lamb Shank, braised
1 medium Carrot, chopped
1 medium Parsnip, chopped
0.5 cup Turnip, diced
0.25 medium Yellow Onion, sliced
0.5 cup Cooked White Beans
1 tablespoon Fresh Thyme
1 tablespoon Fresh Rosemary
2 cloves Garlic, minced
2 teaspoons Olive Oil
0.5 cup Low-Sodium Chicken Broth
PREPARATION
Preheat the oven to 325°F.
Heat olive oil in an oven-safe pot over medium heat. Sauté the sliced onion and minced garlic until softened and fragrant.
Add the lamb shank to the pot and sear on all sides until lightly browned.
Stir in the chopped carrot, parsnip, diced turnip, fresh thyme, and rosemary. Sauté for 2 minutes to coat vegetables with the flavors.
Pour in the low-sodium chicken broth and allow it to simmer for a couple of minutes.
Cover the pot with a lid and transfer it to the oven. Braise for 1.5 to 2 hours until the lamb is tender and the vegetables are soft.
About 15 minutes before the braising is complete, stir in the cooked white beans to warm through.
Once done, remove from the oven, adjust seasoning if needed, and serve warm with the rich braising liquid spooned over the lamb and vegetables.