Name: Braised Lamb Shank with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.33 whole Lamb shank; 0.25 tsp Olive oil; 0.25 cup Carrots; 0.25 cup Parsnips; 0.25 cup Yellow onion; 2 cloves Garlic; 1 tbsp Tomato paste; 0.5 cup Beef bone broth; 1 sprig Fresh rosemary; 1 sprig Fresh thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Braised Lamb Shank with Root Vegetables

Slow-braised lamb shank simmered in a savory herb broth until the succulent meat falls off the bone, served with tender roasted carrots and parsnips.

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NUTRITION

Protein

44.9g

Fat

18.0g

Carbs

20.4g

SERVINGS

1 serving

INGREDIENTS

0.33 whole Lamb shank

0.25 tsp Olive oil

0.25 cup Carrots

0.25 cup Parsnips

0.25 cup Yellow onion

2 cloves Garlic

1 tbsp Tomato paste

0.5 cup Beef bone broth

1 sprig Fresh rosemary

1 sprig Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the lamb shank thoroughly with sea salt and black pepper.
2
Heat the olive oil in a heavy-bottomed Dutch oven over medium-high heat.
3
Sear the lamb shank on all sides until a deep, golden-brown crust forms.
4
Remove the lamb and add the diced onion, carrots, and parsnips to the pot.
5
Sauté the vegetables for 5 minutes until they begin to soften and caramelize.
6
Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
7
Pour in the beef bone broth, scraping the bottom of the pan to incorporate the flavorful bits.
8
Place the lamb shank back into the liquid and add the rosemary and thyme sprigs.
9
Cover tightly and simmer on low heat for 2.5 to 3 hours until the meat is tender and pulling away from the bone.