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.

Slow-Cooked Tender Lamb Shank Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Tender Lamb Shank Stew with Root Vegetables

Enjoy a rich and hearty stew featuring slow-cooked lamb shank set against a savory medley of root vegetables. This comforting dish melds tender, flavor-packed lamb with sweet carrots, earthy parsnips, and aromatic onions simmered in a light, low-sodium beef broth, all accented with a hint of garlic and herbs. Perfectly balanced to satisfy your protein needs and calorie goals, this stew is a warming, satisfying meal for any time of day.

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NUTRITION

430kcal
Protein
33.8g
Fat
19.4g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Shank Meat (~141g)

1 medium Carrot (~61g)

1 medium Parsnip (~100g)

1/2 medium Yellow Onion (~55g)

2 cloves Garlic (~6g)

1 cup Low-Sodium Beef Broth (~240g)

1 tsp Olive Oil (~5g)

1 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large, heavy pot over medium heat.

  • 2

    Season the lamb shank meat with salt and pepper. Brown the lamb on all sides in the pot to develop flavor, about 3-4 minutes per side.

  • 3

    Add the chopped yellow onion and garlic, sautéing until softened and fragrant.

  • 4

    Toss in the peeled and chopped carrot and parsnip, stirring to combine with the lamb and onions.

  • 5

    Pour in the low-sodium beef broth and add the dried thyme. Bring the mixture to a light simmer.

  • 6

    Reduce the heat to low, cover the pot, and let the stew slow-cook for about 2 to 2.5 hours, or until the lamb is tender and the root vegetables are soft.

  • 7

    Taste and adjust seasoning with salt and pepper as needed before serving.

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.

Slow-Cooked Tender Lamb Shank Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Tender Lamb Shank Stew with Root Vegetables

Enjoy a rich and hearty stew featuring slow-cooked lamb shank set against a savory medley of root vegetables. This comforting dish melds tender, flavor-packed lamb with sweet carrots, earthy parsnips, and aromatic onions simmered in a light, low-sodium beef broth, all accented with a hint of garlic and herbs. Perfectly balanced to satisfy your protein needs and calorie goals, this stew is a warming, satisfying meal for any time of day.

NUTRITION

430kcal
Protein
33.8g
Fat
19.4g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Shank Meat (~141g)

1 medium Carrot (~61g)

1 medium Parsnip (~100g)

1/2 medium Yellow Onion (~55g)

2 cloves Garlic (~6g)

1 cup Low-Sodium Beef Broth (~240g)

1 tsp Olive Oil (~5g)

1 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large, heavy pot over medium heat.

  • 2

    Season the lamb shank meat with salt and pepper. Brown the lamb on all sides in the pot to develop flavor, about 3-4 minutes per side.

  • 3

    Add the chopped yellow onion and garlic, sautéing until softened and fragrant.

  • 4

    Toss in the peeled and chopped carrot and parsnip, stirring to combine with the lamb and onions.

  • 5

    Pour in the low-sodium beef broth and add the dried thyme. Bring the mixture to a light simmer.

  • 6

    Reduce the heat to low, cover the pot, and let the stew slow-cook for about 2 to 2.5 hours, or until the lamb is tender and the root vegetables are soft.

  • 7

    Taste and adjust seasoning with salt and pepper as needed before serving.