Slow-Cooked Herb-Braised Lamb Shank Stew

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

Slow-Cooked Herb-Braised Lamb Shank Stew

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Herb-Braised Lamb Shank Stew

Savor the rich, comforting flavors of tender lamb shank slow-cooked in a fragrant stew with aromatic herbs, caramelized vegetables, and a touch of olive oil. This hearty dish warms the soul while keeping the macros balanced—a perfect dinner for those seeking both indulgence and nourishment.

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NUTRITION

511kcal
Protein
36.7g
Fat
36.3g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

1 piece Lamb Shank (142g)

1 medium Carrot (61g)

1 Celery Stick (40g)

1/2 small Onion (50g)

1 tablespoon Olive Oil (14g)

1 cup Low-Sodium Chicken Broth (240g)

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a heavy pot or Dutch oven over medium heat.

  • 2

    Season the lamb shank with salt and pepper; then sear it in the pot until browned on all sides.

  • 3

    Add chopped carrot, celery, and halved onion to the pot and sauté until lightly softened.

  • 4

    Stir in minced garlic and cook for another 1 minute until fragrant.

  • 5

    Add the low-sodium chicken broth to deglaze the pot, scraping up any browned bits.

  • 6

    Add the fresh rosemary and thyme sprigs, then reduce the heat to low.

  • 7

    Cover the pot and simmer gently for 2 to 2.5 hours or until the lamb is fork-tender and the flavors meld together.

  • 8

    Remove the herb sprigs before serving and adjust seasoning with salt and pepper as needed.

  • 9

    Serve hot and enjoy the rich, hearty stew.

Slow-Cooked Herb-Braised Lamb Shank Stew

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

Slow-Cooked Herb-Braised Lamb Shank Stew

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Herb-Braised Lamb Shank Stew

Savor the rich, comforting flavors of tender lamb shank slow-cooked in a fragrant stew with aromatic herbs, caramelized vegetables, and a touch of olive oil. This hearty dish warms the soul while keeping the macros balanced—a perfect dinner for those seeking both indulgence and nourishment.

NUTRITION

511kcal
Protein
36.7g
Fat
36.3g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

1 piece Lamb Shank (142g)

1 medium Carrot (61g)

1 Celery Stick (40g)

1/2 small Onion (50g)

1 tablespoon Olive Oil (14g)

1 cup Low-Sodium Chicken Broth (240g)

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a heavy pot or Dutch oven over medium heat.

  • 2

    Season the lamb shank with salt and pepper; then sear it in the pot until browned on all sides.

  • 3

    Add chopped carrot, celery, and halved onion to the pot and sauté until lightly softened.

  • 4

    Stir in minced garlic and cook for another 1 minute until fragrant.

  • 5

    Add the low-sodium chicken broth to deglaze the pot, scraping up any browned bits.

  • 6

    Add the fresh rosemary and thyme sprigs, then reduce the heat to low.

  • 7

    Cover the pot and simmer gently for 2 to 2.5 hours or until the lamb is fork-tender and the flavors meld together.

  • 8

    Remove the herb sprigs before serving and adjust seasoning with salt and pepper as needed.

  • 9

    Serve hot and enjoy the rich, hearty stew.