Slow-Cooked Tender Lamb Shank with Root Vegetables

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

Slow-Cooked Tender Lamb Shank with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Tender Lamb Shank with Root Vegetables

Savor this hearty slow-cooked lamb shank, braised to tender perfection alongside a medley of earthy root vegetables. The dish features a delicate balance of aromatic herbs and a rich, comforting broth, making it a soulful meal ideal for a nourishing dinner.

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NUTRITION

552kcal
Protein
32.3g
Fat
33g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

1 piece Lamb Shank (approx. 150g meat)

1 small Carrot (approx. 50g)

1 small Parsnip (approx. 50g)

1 small Turnip (approx. 50g)

1/4 medium Onion (approx. 40g)

1 tsp Olive Oil

1 clove Garlic

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    Season the lamb shank generously with salt and pepper.

  • 3

    Heat the olive oil in a heavy oven-safe pot over medium-high heat. Sear the lamb shank on all sides until it develops a golden-brown crust.

  • 4

    Add the minced garlic, and stir briefly until fragrant.

  • 5

    Roughly chop the carrot, parsnip, turnip, and onion. Add them to the pot around the lamb shank.

  • 6

    Sprinkle the dried rosemary and thyme over the ingredients.

  • 7

    Pour in a small amount of water or low-sodium broth (about 1/2 cup) to create steam for braising.

  • 8

    Cover the pot with a lid and transfer it to the preheated oven.

  • 9

    Let the lamb shank slow-cook for about 2 to 2.5 hours, or until the meat is tender and easily pulls away from the bone.

  • 10

    Once done, remove the pot from the oven, and let it rest for a few minutes before serving. Adjust seasoning with salt and pepper if needed.

Slow-Cooked Tender Lamb Shank with Root Vegetables

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

Slow-Cooked Tender Lamb Shank with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Tender Lamb Shank with Root Vegetables

Savor this hearty slow-cooked lamb shank, braised to tender perfection alongside a medley of earthy root vegetables. The dish features a delicate balance of aromatic herbs and a rich, comforting broth, making it a soulful meal ideal for a nourishing dinner.

NUTRITION

552kcal
Protein
32.3g
Fat
33g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

1 piece Lamb Shank (approx. 150g meat)

1 small Carrot (approx. 50g)

1 small Parsnip (approx. 50g)

1 small Turnip (approx. 50g)

1/4 medium Onion (approx. 40g)

1 tsp Olive Oil

1 clove Garlic

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    Season the lamb shank generously with salt and pepper.

  • 3

    Heat the olive oil in a heavy oven-safe pot over medium-high heat. Sear the lamb shank on all sides until it develops a golden-brown crust.

  • 4

    Add the minced garlic, and stir briefly until fragrant.

  • 5

    Roughly chop the carrot, parsnip, turnip, and onion. Add them to the pot around the lamb shank.

  • 6

    Sprinkle the dried rosemary and thyme over the ingredients.

  • 7

    Pour in a small amount of water or low-sodium broth (about 1/2 cup) to create steam for braising.

  • 8

    Cover the pot with a lid and transfer it to the preheated oven.

  • 9

    Let the lamb shank slow-cook for about 2 to 2.5 hours, or until the meat is tender and easily pulls away from the bone.

  • 10

    Once done, remove the pot from the oven, and let it rest for a few minutes before serving. Adjust seasoning with salt and pepper if needed.