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

Enjoy a comforting bowl of slow-cooked lamb shank stew infused with aromatic herbs and a medley of colorful root vegetables. Tender lamb melds beautifully with the sweetness of carrots and parsnips, all simmered in a savory broth with hints of garlic, rosemary, and thyme for a robust and satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

467kcal
Protein
40.6g
Fat
26.3g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Shank (cooked)

0.5 medium Carrot (halved)

0.5 medium Parsnip (halved)

0.25 medium Onion (quartered)

1 clove Garlic

1 cup Low-Sodium Lamb Stock

1 tbsp Tomato Paste

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a heavy pot or Dutch oven on medium heat.

  • 2

    Season the lamb shank lightly with salt and pepper.

  • 3

    Sear the lamb shank on all sides until nicely browned to lock in flavor.

  • 4

    Remove the lamb shank and add diced onion and minced garlic to the pot; sauté until translucent and aromatic.

  • 5

    Add the halved carrot and parsnip pieces, stirring for a couple of minutes to coat with the aromatics.

  • 6

    Stir in the tomato paste and let it cook briefly to deepen its flavor.

  • 7

    Return the lamb shank to the pot and pour in the low-sodium lamb stock.

  • 8

    Add fresh rosemary and thyme, then bring the mixture to a gentle simmer.

  • 9

    Cover the pot and let the stew slowly cook on low heat for about 2 to 2.5 hours, or until the lamb is tender and the flavors meld together.

  • 10

    Adjust seasonings with salt and pepper as needed before serving.

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

Enjoy a comforting bowl of slow-cooked lamb shank stew infused with aromatic herbs and a medley of colorful root vegetables. Tender lamb melds beautifully with the sweetness of carrots and parsnips, all simmered in a savory broth with hints of garlic, rosemary, and thyme for a robust and satisfying meal.

NUTRITION

467kcal
Protein
40.6g
Fat
26.3g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Shank (cooked)

0.5 medium Carrot (halved)

0.5 medium Parsnip (halved)

0.25 medium Onion (quartered)

1 clove Garlic

1 cup Low-Sodium Lamb Stock

1 tbsp Tomato Paste

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a heavy pot or Dutch oven on medium heat.

  • 2

    Season the lamb shank lightly with salt and pepper.

  • 3

    Sear the lamb shank on all sides until nicely browned to lock in flavor.

  • 4

    Remove the lamb shank and add diced onion and minced garlic to the pot; sauté until translucent and aromatic.

  • 5

    Add the halved carrot and parsnip pieces, stirring for a couple of minutes to coat with the aromatics.

  • 6

    Stir in the tomato paste and let it cook briefly to deepen its flavor.

  • 7

    Return the lamb shank to the pot and pour in the low-sodium lamb stock.

  • 8

    Add fresh rosemary and thyme, then bring the mixture to a gentle simmer.

  • 9

    Cover the pot and let the stew slowly cook on low heat for about 2 to 2.5 hours, or until the lamb is tender and the flavors meld together.

  • 10

    Adjust seasonings with salt and pepper as needed before serving.