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.

Slow-Cooked Rosemary Garlic Lamb Shank Stew

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Rosemary Garlic Lamb Shank Stew

Savor the rich and comforting flavors of tender lamb simmered with aromatic rosemary, garlic, and hearty vegetables in a warming stew. This dish offers a satisfying balance of savory meat and fresh garden vegetables, perfect for a nourishing meal at any time of day.

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NUTRITION

390kcal
Protein
38g
Fat
23.1g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Shank Meat (trimmed, boneless)

1 medium Carrot

1 Celery Stalk

2 cloves Garlic

1 tbsp Tomato Paste

1 tsp Olive Oil

1 cup Low-Sodium Beef Broth

0.5 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a heavy-bottomed pot over medium heat.

  • 2

    Season the lamb shank meat with salt and pepper, then brown it in the pot for 2-3 minutes on each side until a nice crust forms.

  • 3

    Add chopped carrot, sliced celery, and minced garlic to the pot, and sauté for about 3 minutes until the vegetables start to soften.

  • 4

    Stir in the tomato paste and dried rosemary, allowing the paste to caramelize slightly for about a minute.

  • 5

    Pour in the low-sodium beef broth, ensuring the lamb and vegetables are mostly submerged.

  • 6

    Bring to a simmer, then reduce the heat to low, cover, and let it slow-cook for 1.5 to 2 hours, or until the lamb is tender and easily pulls apart.

  • 7

    Adjust seasoning with additional salt and pepper if needed before serving.

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.

Slow-Cooked Rosemary Garlic Lamb Shank Stew

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Rosemary Garlic Lamb Shank Stew

Savor the rich and comforting flavors of tender lamb simmered with aromatic rosemary, garlic, and hearty vegetables in a warming stew. This dish offers a satisfying balance of savory meat and fresh garden vegetables, perfect for a nourishing meal at any time of day.

NUTRITION

390kcal
Protein
38g
Fat
23.1g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Shank Meat (trimmed, boneless)

1 medium Carrot

1 Celery Stalk

2 cloves Garlic

1 tbsp Tomato Paste

1 tsp Olive Oil

1 cup Low-Sodium Beef Broth

0.5 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a heavy-bottomed pot over medium heat.

  • 2

    Season the lamb shank meat with salt and pepper, then brown it in the pot for 2-3 minutes on each side until a nice crust forms.

  • 3

    Add chopped carrot, sliced celery, and minced garlic to the pot, and sauté for about 3 minutes until the vegetables start to soften.

  • 4

    Stir in the tomato paste and dried rosemary, allowing the paste to caramelize slightly for about a minute.

  • 5

    Pour in the low-sodium beef broth, ensuring the lamb and vegetables are mostly submerged.

  • 6

    Bring to a simmer, then reduce the heat to low, cover, and let it slow-cook for 1.5 to 2 hours, or until the lamb is tender and easily pulls apart.

  • 7

    Adjust seasoning with additional salt and pepper if needed before serving.