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

Savor the rich, hearty flavors of tender lamb shank slow-cooked in a robust broth with a medley of root vegetables. Each spoonful delivers a warming blend of herbs and natural sweetness from carrots, parsnips, and onions, perfectly balancing succulent lamb with fresh, earthy goodness.

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NUTRITION

520kcal
Protein
38.8g
Fat
28.3g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Lamb Shank

1 medium Carrot, chopped

1/2 medium Parsnip, chopped

1/4 medium Onion, quartered

1 Garlic Clove, minced

1 tbsp Tomato Paste

1/2 cup Low Sodium Beef Broth

2 sprigs Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Transfer the lamb shank to a slow cooker. In the same pan, add the chopped onion and garlic, sautéing until fragrant and lightly softened, about 2 minutes.

  • 3

    Add the sautéed onion and garlic to the slow cooker along with chopped carrot, parsnip, tomato paste, and beef broth. Stir gently to combine.

  • 4

    Tuck in the rosemary sprigs with the other ingredients. Set the slow cooker on low and let it cook for 6-8 hours, or until the lamb shank is tender and easily pulls away from the bone.

  • 5

    Once done, carefully remove the lamb shank and shred the meat if desired. Serve a portion of the tender lamb with the root vegetables and a bit of the flavorful broth.

  • 6

    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

Savor the rich, hearty flavors of tender lamb shank slow-cooked in a robust broth with a medley of root vegetables. Each spoonful delivers a warming blend of herbs and natural sweetness from carrots, parsnips, and onions, perfectly balancing succulent lamb with fresh, earthy goodness.

NUTRITION

520kcal
Protein
38.8g
Fat
28.3g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Lamb Shank

1 medium Carrot, chopped

1/2 medium Parsnip, chopped

1/4 medium Onion, quartered

1 Garlic Clove, minced

1 tbsp Tomato Paste

1/2 cup Low Sodium Beef Broth

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Transfer the lamb shank to a slow cooker. In the same pan, add the chopped onion and garlic, sautéing until fragrant and lightly softened, about 2 minutes.

  • 3

    Add the sautéed onion and garlic to the slow cooker along with chopped carrot, parsnip, tomato paste, and beef broth. Stir gently to combine.

  • 4

    Tuck in the rosemary sprigs with the other ingredients. Set the slow cooker on low and let it cook for 6-8 hours, or until the lamb shank is tender and easily pulls away from the bone.

  • 5

    Once done, carefully remove the lamb shank and shred the meat if desired. Serve a portion of the tender lamb with the root vegetables and a bit of the flavorful broth.

  • 6

    Adjust seasoning with salt and pepper as needed before serving.