Tender Slow-Cooked Lamb Shank Stew with 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Lamb Shank Stew with Root Vegetables

Savor the rich, aromatic flavors of tender lamb shank slowly simmered with a medley of hearty root vegetables and white beans. Infused with fragrant herbs and a touch of olive oil, this comforting stew offers a satisfying and balanced meal perfect for dinner.

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NUTRITION

544kcal
Protein
40.7g
Fat
20.9g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Shank

1 medium Carrot

1 half-medium Parsnip

1 half-medium Turnip

1/2 cup White Beans (Cannellini)

1/4 medium Onion

2 cloves Garlic

1 cup Low-Sodium Beef Broth

1 tsp Olive Oil

Herbs and Spices (Rosemary, Thyme, Bay Leaf, Salt, Pepper)

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PREPARATION

  • 1

    Season the lamb shank lightly with salt and pepper.

  • 2

    In a heavy-bottomed pot, heat the olive oil over medium heat and sauté the chopped onion and garlic until fragrant.

  • 3

    Add the lamb shank to the pot, browning it on all sides for added flavor.

  • 4

    Add peeled and chopped carrot, parsnip, and turnip to the pot.

  • 5

    Pour in the low-sodium beef broth and add the herbs (rosemary, thyme, and a bay leaf).

  • 6

    Bring the mixture to a simmer, then cover and reduce the heat to low.

  • 7

    Slow-cook the stew for about 2 to 2.5 hours, or until the lamb is tender and the vegetables are soft.

  • 8

    During the last 30 minutes, stir in the white beans and allow the flavors to meld.

  • 9

    Adjust seasoning with salt and pepper if needed, and serve warm.

Tender Slow-Cooked Lamb Shank Stew with 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Lamb Shank Stew with Root Vegetables

Savor the rich, aromatic flavors of tender lamb shank slowly simmered with a medley of hearty root vegetables and white beans. Infused with fragrant herbs and a touch of olive oil, this comforting stew offers a satisfying and balanced meal perfect for dinner.

NUTRITION

544kcal
Protein
40.7g
Fat
20.9g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Lamb Shank

1 medium Carrot

1 half-medium Parsnip

1 half-medium Turnip

1/2 cup White Beans (Cannellini)

1/4 medium Onion

2 cloves Garlic

1 cup Low-Sodium Beef Broth

1 tsp Olive Oil

Herbs and Spices (Rosemary, Thyme, Bay Leaf, Salt, Pepper)

PREPARATION

  • 1

    Season the lamb shank lightly with salt and pepper.

  • 2

    In a heavy-bottomed pot, heat the olive oil over medium heat and sauté the chopped onion and garlic until fragrant.

  • 3

    Add the lamb shank to the pot, browning it on all sides for added flavor.

  • 4

    Add peeled and chopped carrot, parsnip, and turnip to the pot.

  • 5

    Pour in the low-sodium beef broth and add the herbs (rosemary, thyme, and a bay leaf).

  • 6

    Bring the mixture to a simmer, then cover and reduce the heat to low.

  • 7

    Slow-cook the stew for about 2 to 2.5 hours, or until the lamb is tender and the vegetables are soft.

  • 8

    During the last 30 minutes, stir in the white beans and allow the flavors to meld.

  • 9

    Adjust seasoning with salt and pepper if needed, and serve warm.