Tender Slow-Cooked Lamb Shank Stew with Hearty Root Vegetables

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

Tender Slow-Cooked Lamb Shank Stew with Hearty Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Lamb Shank Stew with Hearty Root Vegetables

Savor the comforting flavors of slow-cooked lamb shank melded with a medley of root vegetables. This hearty stew features tender lamb infused with aromatic herbs, carrots, parsnips, turnips, and onions in a rich broth with a touch of tomato paste for depth. Perfectly balanced for a warming dinner, each bite is a celebration of rustic, satisfying goodness.

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NUTRITION

578kcal
Protein
40.6g
Fat
27.7g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

1 piece Lamb Shank (200g)

1 medium Carrot (72g)

1 medium Parsnip (80g)

1 small Turnip (100g)

1 small Onion (70g)

2 cloves Garlic (6g)

1 tbsp Tomato Paste (16g)

1 tsp Olive Oil (5g)

1 cup Low-Sodium Beef Broth (240g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 Bay Leaf

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PREPARATION

  • 1

    Heat the olive oil in a heavy pot or Dutch oven over medium heat.

  • 2

    Season the lamb shank lightly with salt and pepper. Sear the lamb shank on all sides until browned to lock in the flavors.

  • 3

    Add chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and soft.

  • 4

    Stir in the tomato paste and let it cook for a minute to deepen its flavor.

  • 5

    Add the lamb shank back to the pot along with the chopped carrot, parsnip, and turnip.

  • 6

    Pour in the low-sodium beef broth, then add the rosemary, thyme, and bay leaf.

  • 7

    Bring the stew to a simmer, then reduce heat to low. Cover the pot and let it slowly cook for 2 to 2.5 hours until the lamb is tender and falling off the bone.

  • 8

    Once tender, remove the bay leaf and herb sprigs. Taste and adjust seasoning if necessary before serving.

Tender Slow-Cooked Lamb Shank Stew with Hearty Root Vegetables

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

Tender Slow-Cooked Lamb Shank Stew with Hearty Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Lamb Shank Stew with Hearty Root Vegetables

Savor the comforting flavors of slow-cooked lamb shank melded with a medley of root vegetables. This hearty stew features tender lamb infused with aromatic herbs, carrots, parsnips, turnips, and onions in a rich broth with a touch of tomato paste for depth. Perfectly balanced for a warming dinner, each bite is a celebration of rustic, satisfying goodness.

NUTRITION

578kcal
Protein
40.6g
Fat
27.7g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

1 piece Lamb Shank (200g)

1 medium Carrot (72g)

1 medium Parsnip (80g)

1 small Turnip (100g)

1 small Onion (70g)

2 cloves Garlic (6g)

1 tbsp Tomato Paste (16g)

1 tsp Olive Oil (5g)

1 cup Low-Sodium Beef Broth (240g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 Bay Leaf

PREPARATION

  • 1

    Heat the olive oil in a heavy pot or Dutch oven over medium heat.

  • 2

    Season the lamb shank lightly with salt and pepper. Sear the lamb shank on all sides until browned to lock in the flavors.

  • 3

    Add chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and soft.

  • 4

    Stir in the tomato paste and let it cook for a minute to deepen its flavor.

  • 5

    Add the lamb shank back to the pot along with the chopped carrot, parsnip, and turnip.

  • 6

    Pour in the low-sodium beef broth, then add the rosemary, thyme, and bay leaf.

  • 7

    Bring the stew to a simmer, then reduce heat to low. Cover the pot and let it slowly cook for 2 to 2.5 hours until the lamb is tender and falling off the bone.

  • 8

    Once tender, remove the bay leaf and herb sprigs. Taste and adjust seasoning if necessary before serving.