Name: Braised Rosemary Lamb Shank with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Lamb Shank (braised); 1 medium Carrot; 1 small Parsnip; ½ cup diced Turnip; ¼ Yellow Onion; 1 clove Garlic; 1 sprig Fresh Rosemary; 1 teaspoon Olive Oil; Salt and Pepper to taste

Braised Rosemary Lamb Shank with Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Braised Rosemary Lamb Shank with Root Vegetables

Enjoy a hearty, rustic dish where tender lamb shank is braised with aromatic rosemary and a medley of colorful root vegetables. The slow-cooked lamb yields a rich, savory flavor that harmonizes beautifully with the subtle sweetness of carrots, parsnips, and turnips, creating a balanced, nourishing meal.

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NUTRITION

Protein

32.9g

Fat

27g

Carbs

21.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lamb Shank (braised)

1 medium Carrot

1 small Parsnip

½ cup diced Turnip

¼ Yellow Onion

1 clove Garlic

1 sprig Fresh Rosemary

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 325°F.
2
Season the lamb shank generously with salt and pepper.
3
Heat olive oil in an oven-safe pot over medium-high heat. Sear the lamb shank on all sides until browned.
4
Add the chopped onion and garlic to the pot, sautéing until softened and fragrant.
5
Add diced carrot, parsnip, and turnip along with the fresh rosemary sprig to the pot, stirring to combine with the meat and aromatics.
6
Pour a small amount of water or low-sodium broth (about 1/4 cup) into the pot to create steam for braising.
7
Cover the pot with a lid and transfer to the preheated oven. Braise for approximately 1.5 to 2 hours until the lamb is tender and the vegetables are cooked through.
8
Check seasoning and adjust with salt and pepper if needed before serving.