Name: Slow-Cooked Tender Lamb Shank Stew with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 piece Lamb Shank (200g); 1 medium Carrot; 1 medium Parsnip; 1 small Onion; 1 Garlic Clove; 1 cup Low-Sodium Broth; 2 sprigs Fresh Rosemary; Salt and Black Pepper to taste

Slow-Cooked Tender Lamb Shank Stew with Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Tender Lamb Shank Stew with Root Vegetables

A hearty, slow-cooked lamb shank stew featuring tender, braised meat and a medley of root vegetables simmered in a savory broth. This warm and comforting dish boasts robust flavors and a luscious texture, perfect for a satisfying dinner that fits within your nutritional goals.

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NUTRITION

Protein

37.8g

Fat

27g

Carbs

33.4g

SERVINGS

1 serving

INGREDIENTS

1 piece Lamb Shank (200g)

1 medium Carrot

1 medium Parsnip

1 small Onion

1 Garlic Clove

1 cup Low-Sodium Broth

2 sprigs Fresh Rosemary

Salt and Black Pepper to taste

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PREPARATION

1
Preheat a heavy pot or Dutch oven over medium-high heat. Season the lamb shank with salt and pepper.
2
Sear the lamb shank on all sides until browned to lock in the flavors, then remove and set aside.
3
Add chopped onion, carrot, parsnip, and minced garlic into the pot. Sauté for 3-4 minutes until the vegetables start to soften.
4
Return the lamb shank to the pot and pour in the low-sodium broth. Add the rosemary sprigs.
5
Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook slowly for 2 to 2.5 hours until the lamb is tender and falling off the bone.
6
Adjust seasoning with salt and pepper as needed. Serve hot, ensuring you include a generous scoop of both meat and vegetables in each serving.