Name: Slow-Cooked Rosemary Garlic Lamb Shank Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Lamb Shank (meat only); 1/2 cup chopped Carrots (65g); 1/2 cup chopped Celery (50g); 2 Garlic Cloves, minced; 1 tbsp Tomato Paste; 1 cup Low Sodium Beef Broth; 1/4 cup White Beans; 1 tbsp Fresh Rosemary, chopped

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.

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Rosemary Garlic Lamb Shank Stew

Savor the rich, aromatic flavors of tender lamb shank slow-cooked with rosemary, garlic, and a medley of hearty vegetables. This comforting stew is finished with a hint of tomato paste and white beans for an added touch of creaminess, making it the perfect cozy meal for a satisfying dinner.

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NUTRITION

Protein

37g

Fat

18.5g

Carbs

22.7g

SERVINGS

1 serving

INGREDIENTS

150g Lamb Shank (meat only)

1/2 cup chopped Carrots (65g)

1/2 cup chopped Celery (50g)

2 Garlic Cloves, minced

1 tbsp Tomato Paste

1 cup Low Sodium Beef Broth

1/4 cup White Beans

1 tbsp Fresh Rosemary, chopped

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PREPARATION

1
Pat the lamb shank dry and season lightly with salt and pepper.
2
Heat a large skillet over medium-high heat and sear the lamb shank on all sides until browned.
3
Transfer the lamb shank to a slow cooker. Add chopped carrots, celery, and minced garlic.
4
Stir in the tomato paste and chopped rosemary, then pour in the low sodium beef broth.
5
Cover the slow cooker and cook on low for 6-8 hours until the lamb is tender and easily pulls apart.
6
About 30 minutes before serving, stir in the white beans to warm through.
7
Serve hot, enjoying the tender lamb and rich, herb-infused stew broth.