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 rich, comforting flavors of slow-braised lamb shank paired with a medley of sweet root vegetables and fragrant herbs. This elegant dish brings together tender lamb infused with rosemary and thyme alongside carrots, parsnips, and onions, all simmered in a savory broth for a warming, satisfying meal.

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NUTRITION

494kcal
Protein
35.1g
Fat
25.8g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz braised lamb shank meat

1 medium Carrot

1 small Parsnip

1 small Onion

2 cloves Garlic

1 tsp Olive Oil

1/2 cup Low-Sodium Lamb Broth

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

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PREPARATION

  • 1

    Preheat a large heavy 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 golden brown, then remove and set aside.

  • 3

    In the same pot, add chopped onion and minced garlic. Sauté until softened and aromatic.

  • 4

    Add diced carrot and parsnip to the pot, stirring for 3-4 minutes to slightly caramelize the vegetables.

  • 5

    Return the lamb shank to the pot. Pour in the low-sodium lamb broth and add the rosemary and thyme sprigs.

  • 6

    Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Allow it to braise for about 1.5 to 2 hours until the lamb is tender and the vegetables are infused with flavor.

  • 7

    Remove the herb sprigs before serving. Plate a portion that includes a good mix of lamb and root vegetables, ensuring the dish aligns with your nutritional goals.

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 rich, comforting flavors of slow-braised lamb shank paired with a medley of sweet root vegetables and fragrant herbs. This elegant dish brings together tender lamb infused with rosemary and thyme alongside carrots, parsnips, and onions, all simmered in a savory broth for a warming, satisfying meal.

NUTRITION

494kcal
Protein
35.1g
Fat
25.8g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz braised lamb shank meat

1 medium Carrot

1 small Parsnip

1 small Onion

2 cloves Garlic

1 tsp Olive Oil

1/2 cup Low-Sodium Lamb Broth

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

PREPARATION

  • 1

    Preheat a large heavy 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 golden brown, then remove and set aside.

  • 3

    In the same pot, add chopped onion and minced garlic. Sauté until softened and aromatic.

  • 4

    Add diced carrot and parsnip to the pot, stirring for 3-4 minutes to slightly caramelize the vegetables.

  • 5

    Return the lamb shank to the pot. Pour in the low-sodium lamb broth and add the rosemary and thyme sprigs.

  • 6

    Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Allow it to braise for about 1.5 to 2 hours until the lamb is tender and the vegetables are infused with flavor.

  • 7

    Remove the herb sprigs before serving. Plate a portion that includes a good mix of lamb and root vegetables, ensuring the dish aligns with your nutritional goals.