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 warm, hearty flavors of a gently braised lamb shank nestled among tender root vegetables. This dish features succulent lamb accented with aromatic rosemary and thyme, combined with sweet carrots, earthy parsnips, and caramelized onion for a comforting meal that’s both nourishing and irresistibly delicious.

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NUTRITION

533kcal
Protein
38.7g
Fat
27g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

1 lamb shank (approx. 175g trimmed meat)

1 medium carrot

1 medium parsnip

1/2 medium onion

2 cloves garlic

1/2 cup low-sodium beef broth

1 sprig fresh rosemary

1 sprig fresh thyme

1 teaspoon olive oil

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PREPARATION

  • 1

    Preheat a heavy skillet or Dutch oven over medium-high heat and add the olive oil.

  • 2

    Season the lamb shank lightly with salt and pepper. Sear the lamb shank on all sides until browned, about 2-3 minutes per side.

  • 3

    Remove the lamb and set aside. In the same skillet, add chopped onion and garlic; sauté until softened and fragrant, about 3 minutes.

  • 4

    Add roughly chopped carrot and parsnip to the skillet and cook for an additional 2 minutes.

  • 5

    Return the lamb shank to the pot and pour in the low-sodium beef broth. Add fresh rosemary and thyme.

  • 6

    Bring the liquid to a simmer, then reduce the heat to low. Cover and let it braise gently for about 1.5 to 2 hours, until the meat is tender and easily pulls away from the bone.

  • 7

    Once done, adjust seasoning if necessary and serve warm, ensuring a balanced portion of both meat and vegetables.

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 warm, hearty flavors of a gently braised lamb shank nestled among tender root vegetables. This dish features succulent lamb accented with aromatic rosemary and thyme, combined with sweet carrots, earthy parsnips, and caramelized onion for a comforting meal that’s both nourishing and irresistibly delicious.

NUTRITION

533kcal
Protein
38.7g
Fat
27g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

1 lamb shank (approx. 175g trimmed meat)

1 medium carrot

1 medium parsnip

1/2 medium onion

2 cloves garlic

1/2 cup low-sodium beef broth

1 sprig fresh rosemary

1 sprig fresh thyme

1 teaspoon olive oil

PREPARATION

  • 1

    Preheat a heavy skillet or Dutch oven over medium-high heat and add the olive oil.

  • 2

    Season the lamb shank lightly with salt and pepper. Sear the lamb shank on all sides until browned, about 2-3 minutes per side.

  • 3

    Remove the lamb and set aside. In the same skillet, add chopped onion and garlic; sauté until softened and fragrant, about 3 minutes.

  • 4

    Add roughly chopped carrot and parsnip to the skillet and cook for an additional 2 minutes.

  • 5

    Return the lamb shank to the pot and pour in the low-sodium beef broth. Add fresh rosemary and thyme.

  • 6

    Bring the liquid to a simmer, then reduce the heat to low. Cover and let it braise gently for about 1.5 to 2 hours, until the meat is tender and easily pulls away from the bone.

  • 7

    Once done, adjust seasoning if necessary and serve warm, ensuring a balanced portion of both meat and vegetables.