Name: Slow-Cooked Tender Lamb Shank Stew with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Lamb Shank; 1 medium Carrot; 1 medium Parsnip; 1 stalk Celery; 1/2 medium Onion; 2 cloves Garlic; 1 cup Low Sodium Beef Broth; 1 tbsp Tomato Paste; 1 tsp Thyme; 1 tsp Rosemary; 1 Bay Leaf

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.

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Tender Lamb Shank Stew with Root Vegetables

Savor the comforting warmth of this slow-cooked lamb shank stew, where tender lamb mingles with earthy root vegetables and aromatic herbs in a rich, savory broth. Each spoonful offers a harmonious blend of flavors and textures that make it perfect for a hearty dinner.

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NUTRITION

Protein

37.4g

Fat

25.3g

Carbs

41.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Shank

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1/2 medium Onion

2 cloves Garlic

1 cup Low Sodium Beef Broth

1 tbsp Tomato Paste

1 tsp Thyme

1 tsp Rosemary

1 Bay Leaf

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PREPARATION

1
Pat the lamb shank dry and season lightly with salt and pepper if desired.
2
Heat a large Dutch oven over medium-high heat. Sear the lamb shank on all sides until browned, about 3-4 minutes per side.
3
Transfer the lamb to a slow cooker. Add roughly chopped carrots, parsnips, celery, and sliced onion along with minced garlic.
4
Pour in the low sodium beef broth and add the tomato paste, stirring gently to combine.
5
Add thyme, rosemary, and bay leaf into the mixture.
6
Cover on low heat and cook in the slow cooker for 6-8 hours until the lamb is tender and the vegetables are soft.
7
Before serving, discard the bay leaf, taste and adjust seasonings if necessary.
8
Ladle the stew into bowls and enjoy the hearty, comforting flavors.