Tender Braised Lamb Shanks with Roasted Root Vegetables

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

Tender Braised Lamb Shanks with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Braised Lamb Shanks with Roasted Root Vegetables

Savor melt-in-your-mouth braised lamb shanks paired with a colorful medley of roasted root vegetables. This hearty dish offers a harmonious balance of savory lamb and sweet, rustic vegetables, lightly seasoned with olive oil and herbs to enhance each natural flavor, creating a warm and comforting plate ideal for dinner.

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NUTRITION

470kcal
Protein
33.6g
Fat
24.8g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

1 Lamb Shank (≈140g)

1 medium Carrot

1 medium Parsnip

1 medium Turnip

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt (pinch)

Black Pepper (pinch)

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Season the lamb shank generously with salt and black pepper.

  • 3

    Place the lamb shank in an oven-safe braising pot or Dutch oven. Add the rosemary and thyme sprigs around the lamb.

  • 4

    To the same pot, add a splash of water or low-sodium broth (optional, not included in macro count) to maintain moisture during braising.

  • 5

    Cover the pot with a lid and braise in the oven for approximately 2 to 2.5 hours until the lamb becomes tender and the meat easily pulls away from the bone.

  • 6

    While the lamb braises, peel and chop the carrot, parsnip, and turnip into uniform pieces.

  • 7

    Toss the chopped root vegetables with olive oil, salt, and pepper on a baking sheet.

  • 8

    Roast the vegetables in the oven at 400°F for about 25-30 minutes, or until they are tender and slightly caramelized on the edges.

  • 9

    To serve, plate the tender lamb shank alongside a generous serving of roasted root vegetables. Spoon a little of the braising juices over the meat for extra flavor.

Tender Braised Lamb Shanks with Roasted Root Vegetables

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

Tender Braised Lamb Shanks with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Braised Lamb Shanks with Roasted Root Vegetables

Savor melt-in-your-mouth braised lamb shanks paired with a colorful medley of roasted root vegetables. This hearty dish offers a harmonious balance of savory lamb and sweet, rustic vegetables, lightly seasoned with olive oil and herbs to enhance each natural flavor, creating a warm and comforting plate ideal for dinner.

NUTRITION

470kcal
Protein
33.6g
Fat
24.8g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

1 Lamb Shank (≈140g)

1 medium Carrot

1 medium Parsnip

1 medium Turnip

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt (pinch)

Black Pepper (pinch)

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Season the lamb shank generously with salt and black pepper.

  • 3

    Place the lamb shank in an oven-safe braising pot or Dutch oven. Add the rosemary and thyme sprigs around the lamb.

  • 4

    To the same pot, add a splash of water or low-sodium broth (optional, not included in macro count) to maintain moisture during braising.

  • 5

    Cover the pot with a lid and braise in the oven for approximately 2 to 2.5 hours until the lamb becomes tender and the meat easily pulls away from the bone.

  • 6

    While the lamb braises, peel and chop the carrot, parsnip, and turnip into uniform pieces.

  • 7

    Toss the chopped root vegetables with olive oil, salt, and pepper on a baking sheet.

  • 8

    Roast the vegetables in the oven at 400°F for about 25-30 minutes, or until they are tender and slightly caramelized on the edges.

  • 9

    To serve, plate the tender lamb shank alongside a generous serving of roasted root vegetables. Spoon a little of the braising juices over the meat for extra flavor.