YOUR SOLIN GENERATED RECIPE
Tender Lamb Shank Stew with Hearty Root Vegetables
Savor the soulful warmth of a tender lamb shank slow-cooked to perfection in a rich broth with hearty root vegetables. This comforting stew melds the deep flavors of braised lamb with the natural sweetness of carrots and parsnips, accented by aromatic garlic and herbs, delivering a satisfying meal for a cool evening.
INGREDIENTS
6 oz Lamb Shank (braised)
1 medium Carrot
1 medium Parsnip
1/2 small Onion
1 Garlic Clove
1 tsp Olive Oil
1 cup Low-Sodium Lamb Broth
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
Salt and Pepper to taste
PREPARATION
Preheat a large, heavy pot or Dutch oven over medium heat and add the olive oil.
Brown the lamb shank on all sides to develop a rich flavor, then remove and set aside.
In the same pot, add the chopped onion and minced garlic. Sauté until fragrant and translucent.
Add diced carrot and parsnip to the pot, stirring for a few minutes until they begin to soften.
Return the lamb shank to the pot and pour in the low-sodium lamb broth, ensuring the meat is partially submerged.
Add the fresh rosemary and thyme, and season with salt and pepper to taste.
Bring the stew to a gentle simmer, then reduce heat to low. Cover and let it cook for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded.
Adjust seasoning if needed, remove the herb sprigs, and serve the stew hot in a bowl.