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 comforting flavors of tender lamb shank slowly braised with a medley of root vegetables and fresh herbs. This dish offers a delicate balance of savory meat, sweet carrots and parsnips, and aromatic rosemary and thyme, creating a hearty yet refined meal that warms the soul.

Try 7 days free, then $12.99 / mo.

NUTRITION

543kcal
Protein
38.6g
Fat
25g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Shank (braised)

1 medium Carrot

1 medium Parsnip

1/2 medium Yellow Onion

1 tsp Olive Oil

2 cloves Garlic

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

1/4 cup Vegetable Broth

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a heavy, oven-safe pot or Dutch oven over medium heat and add olive oil.

  • 2

    Season the lamb shank lightly with salt and pepper. Sear the lamb shank on all sides until browned to develop a rich crust.

  • 3

    Add chopped garlic, sliced onion, diced carrot, and parsnip to the pot. Sauté for 3-4 minutes until the vegetables begin to soften.

  • 4

    Pour in the vegetable broth and add the fresh rosemary and thyme. Bring the liquid to a simmer.

  • 5

    Cover the pot and transfer it to a preheated oven at 325°F. Braise for approximately 1.5 to 2 hours, or until the lamb shank is tender and the vegetables are cooked through.

  • 6

    Remove from the oven, adjust seasoning if necessary, and serve warm, ensuring a good balance of meat and vegetables on the plate.

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 comforting flavors of tender lamb shank slowly braised with a medley of root vegetables and fresh herbs. This dish offers a delicate balance of savory meat, sweet carrots and parsnips, and aromatic rosemary and thyme, creating a hearty yet refined meal that warms the soul.

NUTRITION

543kcal
Protein
38.6g
Fat
25g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Shank (braised)

1 medium Carrot

1 medium Parsnip

1/2 medium Yellow Onion

1 tsp Olive Oil

2 cloves Garlic

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

1/4 cup Vegetable Broth

PREPARATION

  • 1

    Preheat a heavy, oven-safe pot or Dutch oven over medium heat and add olive oil.

  • 2

    Season the lamb shank lightly with salt and pepper. Sear the lamb shank on all sides until browned to develop a rich crust.

  • 3

    Add chopped garlic, sliced onion, diced carrot, and parsnip to the pot. Sauté for 3-4 minutes until the vegetables begin to soften.

  • 4

    Pour in the vegetable broth and add the fresh rosemary and thyme. Bring the liquid to a simmer.

  • 5

    Cover the pot and transfer it to a preheated oven at 325°F. Braise for approximately 1.5 to 2 hours, or until the lamb shank is tender and the vegetables are cooked through.

  • 6

    Remove from the oven, adjust seasoning if necessary, and serve warm, ensuring a good balance of meat and vegetables on the plate.