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.

Slow-Cooked Tender Lamb Shank Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Tender Lamb Shank Stew with Root Vegetables

Savor the deep, comforting flavors of tender lamb shank slow-cooked with a medley of root vegetables. This hearty stew features savory lamb enriched with sweet carrots, earthy parsnips, crisp celery, and mellow onions, all simmered in a fragrant broth that embodies rustic charm in every spoonful.

Try 7 days free, then $12.99 / mo.

NUTRITION

545kcal
Protein
49.5g
Fat
26.6g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

1 piece Lamb Shank (200g)

100g Carrot

80g Parsnip

50g Celery

50g Onion

50g Cherry Tomatoes

1 clove Garlic

2 sprigs Fresh Rosemary

1 cup Chicken Broth (Low-Sodium)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Begin by patting the lamb shank dry with a paper towel and seasoning it lightly with salt and pepper.

  • 2

    Heat a heavy-bottomed pot or Dutch oven over medium-high heat and add a small drizzle of olive oil. Sear the lamb shank on all sides until nicely browned to lock in the juices.

  • 3

    Reduce the heat to medium and add the chopped onion, celery, carrot, and parsnip into the pot. Sauté the vegetables for about 4-5 minutes until they begin to soften.

  • 4

    Add the minced garlic and continue to sauté for another minute until fragrant.

  • 5

    Pour in the low-sodium chicken broth and add the cherry tomatoes along with the fresh rosemary sprigs.

  • 6

    Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Allow the stew to slow cook for approximately 2 to 2.5 hours, or until the lamb is tender and the vegetables have melded into a flavorful broth.

  • 7

    Once cooked, remove the rosemary sprigs, serve the lamb shank with a generous helping of the root vegetables and broth. Adjust seasoning with salt and pepper to taste.

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.

Slow-Cooked Tender Lamb Shank Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Tender Lamb Shank Stew with Root Vegetables

Savor the deep, comforting flavors of tender lamb shank slow-cooked with a medley of root vegetables. This hearty stew features savory lamb enriched with sweet carrots, earthy parsnips, crisp celery, and mellow onions, all simmered in a fragrant broth that embodies rustic charm in every spoonful.

NUTRITION

545kcal
Protein
49.5g
Fat
26.6g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

1 piece Lamb Shank (200g)

100g Carrot

80g Parsnip

50g Celery

50g Onion

50g Cherry Tomatoes

1 clove Garlic

2 sprigs Fresh Rosemary

1 cup Chicken Broth (Low-Sodium)

PREPARATION

  • 1

    Begin by patting the lamb shank dry with a paper towel and seasoning it lightly with salt and pepper.

  • 2

    Heat a heavy-bottomed pot or Dutch oven over medium-high heat and add a small drizzle of olive oil. Sear the lamb shank on all sides until nicely browned to lock in the juices.

  • 3

    Reduce the heat to medium and add the chopped onion, celery, carrot, and parsnip into the pot. Sauté the vegetables for about 4-5 minutes until they begin to soften.

  • 4

    Add the minced garlic and continue to sauté for another minute until fragrant.

  • 5

    Pour in the low-sodium chicken broth and add the cherry tomatoes along with the fresh rosemary sprigs.

  • 6

    Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Allow the stew to slow cook for approximately 2 to 2.5 hours, or until the lamb is tender and the vegetables have melded into a flavorful broth.

  • 7

    Once cooked, remove the rosemary sprigs, serve the lamb shank with a generous helping of the root vegetables and broth. Adjust seasoning with salt and pepper to taste.