Tender Braised Lamb Shanks with Caramelized Brussels Sprouts

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

Tender Braised Lamb Shanks with Caramelized Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Tender Braised Lamb Shanks with Caramelized Brussels Sprouts

Lamb shanks slow-braised in a savory herb broth until succulent, served alongside golden-brown caramelized Brussels sprouts for a deeply satisfying finish.

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NUTRITION

452kcal
Protein
44.6g
Fat
23.2g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

6 oz lamb shank

1.5 cups Brussels sprouts

0.5 tsp extra virgin olive oil

0.5 cup beef bone broth

1 clove garlic

1 sprig fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp balsamic vinegar

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C).

  • 2

    Season the lamb shank evenly with half of the sea salt and black pepper.

  • 3

    Heat a small oven-safe pot over medium-high heat with half of the olive oil and sear the lamb shank until deeply browned on all sides.

  • 4

    Add the minced garlic, rosemary sprig, and beef bone broth to the pot, then cover tightly and transfer to the oven to braise for 2 hours until the meat is tender.

  • 5

    While the lamb rests after cooking, toss the halved Brussels sprouts with the remaining olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the sprouts at 400°F (200°C) for 20 minutes, drizzling with balsamic vinegar during the final 5 minutes for a sweet, caramelized glaze.

  • 7

    Plate the succulent lamb shank alongside the roasted sprouts and finish with a spoonful of the strained braising liquid.

Tender Braised Lamb Shanks with Caramelized Brussels Sprouts

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

Tender Braised Lamb Shanks with Caramelized Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Tender Braised Lamb Shanks with Caramelized Brussels Sprouts

Lamb shanks slow-braised in a savory herb broth until succulent, served alongside golden-brown caramelized Brussels sprouts for a deeply satisfying finish.

NUTRITION

452kcal
Protein
44.6g
Fat
23.2g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

6 oz lamb shank

1.5 cups Brussels sprouts

0.5 tsp extra virgin olive oil

0.5 cup beef bone broth

1 clove garlic

1 sprig fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp balsamic vinegar

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C).

  • 2

    Season the lamb shank evenly with half of the sea salt and black pepper.

  • 3

    Heat a small oven-safe pot over medium-high heat with half of the olive oil and sear the lamb shank until deeply browned on all sides.

  • 4

    Add the minced garlic, rosemary sprig, and beef bone broth to the pot, then cover tightly and transfer to the oven to braise for 2 hours until the meat is tender.

  • 5

    While the lamb rests after cooking, toss the halved Brussels sprouts with the remaining olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the sprouts at 400°F (200°C) for 20 minutes, drizzling with balsamic vinegar during the final 5 minutes for a sweet, caramelized glaze.

  • 7

    Plate the succulent lamb shank alongside the roasted sprouts and finish with a spoonful of the strained braising liquid.