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Slow Roasted Lamb Shank

w/ Root Veggies, Spaetzle, Kale & Sunflower Seeds


This is a quintessential winter dish featuring tender lamb with braised vegetables over very special orange hued homemade spaetzle and a power side of kale, carrots and seeds - this will make for a cozy nutritious dinner.

 

Ingredients: Lamb, Kale, Carrots, Red Wine, Wheat Flour, Onions, Lamb Stock, Ricotta Cheese, Tomatoes, Butternut Squash, Shallots, Celery, Sunflower Seeds, Extra Virgin Olive Oil, Fennel Bulb, Butter, Apple Cider Vinegar, Garlic Clove, Sea Salt, Parsley, Chives, Rosemary, Lemon Peel or Zest, Black Pepper, Nutmeg, Thyme. Contains: Eggs, Milk, Wheat. 

Health Benefits

  • Excellent Source of Vitamin C
  • Excellent Source of Vitamin B12
  • Good Source of Iron
  • 348 mg of Omega 3’s

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Recipe by

Chef Harold Dieterle

About This Chef

After graduating from high school in 1995, he went to Spain to work in some of the country’s top kitchens. Upon his return, he attended the Culinary Institute of America (CIA) in Hyde Park, New York. After graduating, he worked at a series of high-quality establishments on Long Island (e.g. Della Femina) and in Manhattan, most notably the 1770 House in 2002, which garnered a two-star review from The New York Times during his time there...

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