Slow-Cooked Tender Lamb Shank and Root Vegetable Stew

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

Slow-Cooked Tender Lamb Shank and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Tender Lamb Shank and Root Vegetable Stew

Enjoy a hearty stew featuring a tender lamb shank slow-cooked to perfection with a medley of roasted root vegetables and aromatic herbs. This rich, comforting dish offers layers of deep flavor from caramelized onions, hearty carrots, and sweet parsnips, all simmered in a savory broth enhanced with garlic and rosemary.

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NUTRITION

568kcal
Protein
39.1g
Fat
27.6g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Lamb Shank

1 medium Carrot

1 medium Parsnip

1 Celery Stalk

1 small Onion

2 cloves Garlic

1/2 cup Diced Tomatoes

1 cup Low-Sodium Broth

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

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PREPARATION

  • 1

    Heat the olive oil in a heavy pot or Dutch oven over medium-high heat. Sear the lamb shank on all sides until nicely browned.

  • 2

    Remove the lamb shank and set it aside. In the same pot, add the chopped onion and garlic, sautéing until fragrant and the onion becomes translucent.

  • 3

    Add diced carrot, parsnip, and celery to the pot. Sauté for a few minutes until the vegetables begin to soften.

  • 4

    Return the lamb shank to the pot and add the diced tomatoes and low-sodium broth. Toss in the fresh rosemary sprigs and season lightly with salt and pepper.

  • 5

    Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it slow-cook for 2 to 3 hours, or until the lamb is tender and the flavors meld together.

  • 6

    Once done, remove the rosemary sprigs, adjust the seasoning if needed, and serve the stew hot.

Slow-Cooked Tender Lamb Shank and Root Vegetable Stew

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

Slow-Cooked Tender Lamb Shank and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Tender Lamb Shank and Root Vegetable Stew

Enjoy a hearty stew featuring a tender lamb shank slow-cooked to perfection with a medley of roasted root vegetables and aromatic herbs. This rich, comforting dish offers layers of deep flavor from caramelized onions, hearty carrots, and sweet parsnips, all simmered in a savory broth enhanced with garlic and rosemary.

NUTRITION

568kcal
Protein
39.1g
Fat
27.6g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Lamb Shank

1 medium Carrot

1 medium Parsnip

1 Celery Stalk

1 small Onion

2 cloves Garlic

1/2 cup Diced Tomatoes

1 cup Low-Sodium Broth

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

PREPARATION

  • 1

    Heat the olive oil in a heavy pot or Dutch oven over medium-high heat. Sear the lamb shank on all sides until nicely browned.

  • 2

    Remove the lamb shank and set it aside. In the same pot, add the chopped onion and garlic, sautéing until fragrant and the onion becomes translucent.

  • 3

    Add diced carrot, parsnip, and celery to the pot. Sauté for a few minutes until the vegetables begin to soften.

  • 4

    Return the lamb shank to the pot and add the diced tomatoes and low-sodium broth. Toss in the fresh rosemary sprigs and season lightly with salt and pepper.

  • 5

    Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it slow-cook for 2 to 3 hours, or until the lamb is tender and the flavors meld together.

  • 6

    Once done, remove the rosemary sprigs, adjust the seasoning if needed, and serve the stew hot.