Tender Braised Beef Shank with Garlic-Herb Roasted Root Vegetables

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

Tender Braised Beef Shank with Garlic-Herb Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Braised Beef Shank with Garlic-Herb Roasted Root Vegetables

Savor a hearty dish where melt-in-your-mouth braised beef shank meets a colorful medley of garlic-herb roasted root vegetables. This warming meal is roasted to perfection with carrots, parsnips, and a hint of onion, all enhanced by aromatic garlic and fresh herbs for a delicious and satisfying dinner.

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NUTRITION

443kcal
Protein
34.3g
Fat
25.4g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Beef Shank

1 medium Carrot

1 small Parsnip

1/4 cup Yellow Onion, diced

2 cloves Garlic

1 teaspoon Olive Oil

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

0.5 cup Beef Broth

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the beef shank with salt and pepper. In a heavy pot or Dutch oven, sear the beef shank over medium-high heat until browned on all sides, about 3-4 minutes per side.

  • 3

    Add diced yellow onion and minced garlic to the pot, stirring until fragrant. Pour in beef broth along with fresh thyme and rosemary.

  • 4

    Cover the pot and transfer to the oven. Braise the beef shank for 2 to 2.5 hours until the meat is tender and easily pulls away from the bone.

  • 5

    While the beef braises, prepare the vegetables. Peel and cut the carrot and parsnip into uniform sticks. Toss them with olive oil, salt, pepper, and a pinch of thyme.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for 25-30 minutes until they are tender and slightly caramelized.

  • 7

    To serve, slice a portion of the braised beef shank and plate with a generous serving of roasted root vegetables. Spoon some of the braising liquid over the beef for extra flavor.

Tender Braised Beef Shank with Garlic-Herb Roasted Root Vegetables

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

Tender Braised Beef Shank with Garlic-Herb Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Braised Beef Shank with Garlic-Herb Roasted Root Vegetables

Savor a hearty dish where melt-in-your-mouth braised beef shank meets a colorful medley of garlic-herb roasted root vegetables. This warming meal is roasted to perfection with carrots, parsnips, and a hint of onion, all enhanced by aromatic garlic and fresh herbs for a delicious and satisfying dinner.

NUTRITION

443kcal
Protein
34.3g
Fat
25.4g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Beef Shank

1 medium Carrot

1 small Parsnip

1/4 cup Yellow Onion, diced

2 cloves Garlic

1 teaspoon Olive Oil

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

0.5 cup Beef Broth

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the beef shank with salt and pepper. In a heavy pot or Dutch oven, sear the beef shank over medium-high heat until browned on all sides, about 3-4 minutes per side.

  • 3

    Add diced yellow onion and minced garlic to the pot, stirring until fragrant. Pour in beef broth along with fresh thyme and rosemary.

  • 4

    Cover the pot and transfer to the oven. Braise the beef shank for 2 to 2.5 hours until the meat is tender and easily pulls away from the bone.

  • 5

    While the beef braises, prepare the vegetables. Peel and cut the carrot and parsnip into uniform sticks. Toss them with olive oil, salt, pepper, and a pinch of thyme.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for 25-30 minutes until they are tender and slightly caramelized.

  • 7

    To serve, slice a portion of the braised beef shank and plate with a generous serving of roasted root vegetables. Spoon some of the braising liquid over the beef for extra flavor.