Slow-Braised 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-Braised Tender Lamb Shank Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Braised Tender Lamb Shank Stew with Root Vegetables

Savor the warmth of tender, slow-braised lamb shank mingled with earthy root vegetables in a rich, aromatic broth. This comforting stew brings together succulent lamb and a medley of carrots, parsnips, turnips, and onions simmered in a savory low-sodium broth with a hint of garlic and herbs.

Try 3 days free, then $12.99 / mo.

NUTRITION

515kcal
Protein
36.9g
Fat
24.5g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Shank (meat only)

1 medium Carrot

1 small Parsnip

1/2 cup cubed Turnip

1/4 medium Onion (quartered)

2 cloves Garlic

1 cup Low-Sodium Beef Broth

1 tsp Olive Oil

Herbs & Spices to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat olive oil in a heavy pot over medium heat.

  • 2

    Season the lamb shank lightly with salt and pepper, then sear in the pot until browned on all sides.

  • 3

    Add chopped garlic and onion to the pot and sauté until softened.

  • 4

    Stir in diced carrot, parsnip, and cubed turnip, allowing the vegetables to lightly brown.

  • 5

    Pour in the low-sodium beef broth and add herbs (thyme, rosemary, bay leaf) along with a pinch of salt and pepper.

  • 6

    Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it braise slowly for 2-3 hours until the lamb is tender and the vegetables are infused with flavor.

  • 7

    Adjust seasoning to taste and serve warm.

Slow-Braised 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-Braised Tender Lamb Shank Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Braised Tender Lamb Shank Stew with Root Vegetables

Savor the warmth of tender, slow-braised lamb shank mingled with earthy root vegetables in a rich, aromatic broth. This comforting stew brings together succulent lamb and a medley of carrots, parsnips, turnips, and onions simmered in a savory low-sodium broth with a hint of garlic and herbs.

NUTRITION

515kcal
Protein
36.9g
Fat
24.5g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Shank (meat only)

1 medium Carrot

1 small Parsnip

1/2 cup cubed Turnip

1/4 medium Onion (quartered)

2 cloves Garlic

1 cup Low-Sodium Beef Broth

1 tsp Olive Oil

Herbs & Spices to taste

PREPARATION

  • 1

    Heat olive oil in a heavy pot over medium heat.

  • 2

    Season the lamb shank lightly with salt and pepper, then sear in the pot until browned on all sides.

  • 3

    Add chopped garlic and onion to the pot and sauté until softened.

  • 4

    Stir in diced carrot, parsnip, and cubed turnip, allowing the vegetables to lightly brown.

  • 5

    Pour in the low-sodium beef broth and add herbs (thyme, rosemary, bay leaf) along with a pinch of salt and pepper.

  • 6

    Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it braise slowly for 2-3 hours until the lamb is tender and the vegetables are infused with flavor.

  • 7

    Adjust seasoning to taste and serve warm.