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.

Tender Lamb Shank Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Lamb Shank Stew with Root Vegetables

Enjoy a hearty, comforting stew featuring a tender 5-ounce lamb shank slow-cooked with a medley of root vegetables and aromatic garlic and herbs. The robust flavors of lamb meld beautifully with the natural sweetness of carrots and parsnips, while a splash of tomato paste and a hint of olive oil round out this warm, satisfying dish.

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NUTRITION

538kcal
Protein
37.5g
Fat
25.1g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lamb Shank

1 medium Carrot

1 medium Parsnip

1/2 medium Yellow Onion

1 stalk Celery

2 cloves Garlic

1 tablespoon Tomato Paste

1/2 cup Low Sodium Beef Broth

1/2 teaspoon Olive Oil

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PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat.

  • 2

    Sear the lamb shank on all sides until browned, about 3-4 minutes per side.

  • 3

    Remove the lamb shank and set aside. In the same pot, add chopped onion, garlic, celery, carrot, and parsnip. Sauté until the vegetables begin to soften, about 5 minutes.

  • 4

    Stir in the tomato paste and cook for an additional minute.

  • 5

    Return the lamb shank to the pot and pour in the low sodium beef broth.

  • 6

    Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook gently for 1.5 to 2 hours, or until the lamb is tender and easily pulls away from the bone.

  • 7

    Adjust seasoning if necessary and serve warm.

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.

Tender Lamb Shank Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Lamb Shank Stew with Root Vegetables

Enjoy a hearty, comforting stew featuring a tender 5-ounce lamb shank slow-cooked with a medley of root vegetables and aromatic garlic and herbs. The robust flavors of lamb meld beautifully with the natural sweetness of carrots and parsnips, while a splash of tomato paste and a hint of olive oil round out this warm, satisfying dish.

NUTRITION

538kcal
Protein
37.5g
Fat
25.1g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lamb Shank

1 medium Carrot

1 medium Parsnip

1/2 medium Yellow Onion

1 stalk Celery

2 cloves Garlic

1 tablespoon Tomato Paste

1/2 cup Low Sodium Beef Broth

1/2 teaspoon Olive Oil

PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat.

  • 2

    Sear the lamb shank on all sides until browned, about 3-4 minutes per side.

  • 3

    Remove the lamb shank and set aside. In the same pot, add chopped onion, garlic, celery, carrot, and parsnip. Sauté until the vegetables begin to soften, about 5 minutes.

  • 4

    Stir in the tomato paste and cook for an additional minute.

  • 5

    Return the lamb shank to the pot and pour in the low sodium beef broth.

  • 6

    Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook gently for 1.5 to 2 hours, or until the lamb is tender and easily pulls away from the bone.

  • 7

    Adjust seasoning if necessary and serve warm.