Tender Lamb Shank and Root Vegetable Stew

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

Tender Lamb Shank and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Tender Lamb Shank and Root Vegetable Stew

Savor this hearty stew featuring tender, slow-cooked lamb shank complemented by a medley of sweet carrots, earthy parsnips, and aromatic celery and onions. Each spoonful bursts with rich, savory flavors and a comforting warmth that’s perfect for any meal.

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NUTRITION

534kcal
Protein
38.7g
Fat
30.6g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Shank (braised)

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1/2 medium Onion

2 cloves Garlic

1/2 cup Diced Tomatoes (canned, no salt added)

1 cup Low-Sodium Beef Broth

2 tsp Olive Oil

3 sprigs Fresh Thyme

1 Bay Leaf

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PREPARATION

  • 1

    Heat olive oil in a heavy pot over medium heat.

  • 2

    Add chopped onion, celery, and garlic. Sauté until softened and fragrant, about 3-4 minutes.

  • 3

    Add diced carrot and parsnip to the pot, stirring to combine.

  • 4

    Place the lamb shank into the pot ensuring it gets coated with the vegetables and olive oil.

  • 5

    Pour in the low-sodium beef broth and diced tomatoes. Add the bay leaf and thyme sprigs.

  • 6

    Bring the mixture to a simmer, then reduce heat to low. Cover the pot and allow to stew gently for 1.5 to 2 hours, or until the lamb is tender and falling off the bone.

  • 7

    Remove the bay leaf and thyme sprigs before serving. Adjust seasoning if needed, and serve hot.

Tender Lamb Shank and Root Vegetable Stew

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

Tender Lamb Shank and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Tender Lamb Shank and Root Vegetable Stew

Savor this hearty stew featuring tender, slow-cooked lamb shank complemented by a medley of sweet carrots, earthy parsnips, and aromatic celery and onions. Each spoonful bursts with rich, savory flavors and a comforting warmth that’s perfect for any meal.

NUTRITION

534kcal
Protein
38.7g
Fat
30.6g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Shank (braised)

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1/2 medium Onion

2 cloves Garlic

1/2 cup Diced Tomatoes (canned, no salt added)

1 cup Low-Sodium Beef Broth

2 tsp Olive Oil

3 sprigs Fresh Thyme

1 Bay Leaf

PREPARATION

  • 1

    Heat olive oil in a heavy pot over medium heat.

  • 2

    Add chopped onion, celery, and garlic. Sauté until softened and fragrant, about 3-4 minutes.

  • 3

    Add diced carrot and parsnip to the pot, stirring to combine.

  • 4

    Place the lamb shank into the pot ensuring it gets coated with the vegetables and olive oil.

  • 5

    Pour in the low-sodium beef broth and diced tomatoes. Add the bay leaf and thyme sprigs.

  • 6

    Bring the mixture to a simmer, then reduce heat to low. Cover the pot and allow to stew gently for 1.5 to 2 hours, or until the lamb is tender and falling off the bone.

  • 7

    Remove the bay leaf and thyme sprigs before serving. Adjust seasoning if needed, and serve hot.