Slow-Cooked Rosemary Garlic Lamb Shank Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Cooked Rosemary Garlic Lamb Shank Stew

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Rosemary Garlic Lamb Shank Stew

Enjoy a hearty, slow-cooked lamb shank stew infused with the robust flavors of rosemary and garlic. Tender lamb, fresh vegetables, and a savory broth come together to create a comforting meal that warms both body and soul.

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NUTRITION

494kcal
Protein
40g
Fat
27.5g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lamb Shank (braised)

1 teaspoon Olive Oil

3 cloves Garlic

1 sprig Fresh Rosemary

1 medium Carrot

1 stalk Celery

1 small Onion

1 cup Low-Sodium Lamb Broth

1 tablespoon Tomato Paste

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PREPARATION

  • 1

    Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

  • 2

    Add the lamb shank to the pot and lightly brown on all sides to develop flavor.

  • 3

    Stir in the tomato paste and continue to cook for another minute to incorporate the flavors.

  • 4

    Add chopped carrots, celery, and onion to the pot, stirring briefly to combine.

  • 5

    Pour the low-sodium lamb broth into the pot, ensuring that the ingredients are mostly submerged.

  • 6

    Add the fresh rosemary sprig, and season with salt and pepper to taste.

  • 7

    Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it slow-cook for 2 to 3 hours until the lamb is tender and the flavors have melded together.

  • 8

    Once cooked, remove the rosemary sprig and serve the stew hot, savoring the aromatic blend of herbs and tender lamb.

Slow-Cooked Rosemary Garlic Lamb Shank Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Cooked Rosemary Garlic Lamb Shank Stew

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Rosemary Garlic Lamb Shank Stew

Enjoy a hearty, slow-cooked lamb shank stew infused with the robust flavors of rosemary and garlic. Tender lamb, fresh vegetables, and a savory broth come together to create a comforting meal that warms both body and soul.

NUTRITION

494kcal
Protein
40g
Fat
27.5g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lamb Shank (braised)

1 teaspoon Olive Oil

3 cloves Garlic

1 sprig Fresh Rosemary

1 medium Carrot

1 stalk Celery

1 small Onion

1 cup Low-Sodium Lamb Broth

1 tablespoon Tomato Paste

PREPARATION

  • 1

    Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

  • 2

    Add the lamb shank to the pot and lightly brown on all sides to develop flavor.

  • 3

    Stir in the tomato paste and continue to cook for another minute to incorporate the flavors.

  • 4

    Add chopped carrots, celery, and onion to the pot, stirring briefly to combine.

  • 5

    Pour the low-sodium lamb broth into the pot, ensuring that the ingredients are mostly submerged.

  • 6

    Add the fresh rosemary sprig, and season with salt and pepper to taste.

  • 7

    Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it slow-cook for 2 to 3 hours until the lamb is tender and the flavors have melded together.

  • 8

    Once cooked, remove the rosemary sprig and serve the stew hot, savoring the aromatic blend of herbs and tender lamb.