Hearty Lamb Shank Stew with Root Vegetables

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

Hearty Lamb Shank Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Lamb Shank Stew with Root Vegetables

Savor the comfort of tender lamb simmered with a medley of earthy root vegetables in a fragrant broth. This hearty stew brings warmth and depth, with each spoonful offering a balance of savory lamb and subtly sweet, roasted vegetables, perfect for a fulfilling meal.

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NUTRITION

431kcal
Protein
33.3g
Fat
25.5g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

130g Boneless Lamb Shank Meat

1 medium Carrot (61g)

1/2 medium Parsnip (80g)

1/2 medium Turnip (50g)

1/4 small Onion (25g)

1 clove Garlic

1 cup Low-Sodium Lamb Broth

1 tsp Olive Oil

2 sprigs Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a medium-sized pot over medium heat. Add the lamb shank meat and sear on all sides until nicely browned.

  • 2

    Add the chopped onion and minced garlic to the pot, stirring until softened and fragrant.

  • 3

    Dice the carrot, parsnip, and turnip into evenly sized pieces. Add them to the pot.

  • 4

    Pour in the low-sodium lamb broth, and add the rosemary sprigs along with a pinch of salt and pepper.

  • 5

    Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it stew for about 45 minutes, or until the lamb is tender and the vegetables are cooked to your liking.

  • 6

    Taste and adjust seasoning as needed before serving.

Hearty Lamb Shank Stew with Root Vegetables

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

Hearty Lamb Shank Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Lamb Shank Stew with Root Vegetables

Savor the comfort of tender lamb simmered with a medley of earthy root vegetables in a fragrant broth. This hearty stew brings warmth and depth, with each spoonful offering a balance of savory lamb and subtly sweet, roasted vegetables, perfect for a fulfilling meal.

NUTRITION

431kcal
Protein
33.3g
Fat
25.5g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

130g Boneless Lamb Shank Meat

1 medium Carrot (61g)

1/2 medium Parsnip (80g)

1/2 medium Turnip (50g)

1/4 small Onion (25g)

1 clove Garlic

1 cup Low-Sodium Lamb Broth

1 tsp Olive Oil

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium-sized pot over medium heat. Add the lamb shank meat and sear on all sides until nicely browned.

  • 2

    Add the chopped onion and minced garlic to the pot, stirring until softened and fragrant.

  • 3

    Dice the carrot, parsnip, and turnip into evenly sized pieces. Add them to the pot.

  • 4

    Pour in the low-sodium lamb broth, and add the rosemary sprigs along with a pinch of salt and pepper.

  • 5

    Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it stew for about 45 minutes, or until the lamb is tender and the vegetables are cooked to your liking.

  • 6

    Taste and adjust seasoning as needed before serving.