Heart-Healthy Braised Lamb
Warm your soul with this "Heart-Healthy Braised Lamb," a comforting and nutritious twist on a classic favorite. Made with lean lamb shoulder and simmered to perfection in a flavorful medley of low-sodium beef broth, no-salt-added diced tomatoes, and aromatic herbs like rosemary and thyme, this dish is a heart-smart addition to your dinner table. Packed with vibrant veggies—think tender baby potatoes, sweet carrots, and celery—this one-pot wonder is as wholesome as it is delicious. Slow-braised in the oven for maximum tenderness, the lamb melts in your mouth while soaking up the rich, savory broth. Ideal for make-ahead meals or a cozy family dinner, this nutrient-packed lamb recipe is a perfect balance of indulgence and health. Garnish with fresh parsley for a pop of color and enjoy every guilt-free bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds lean lamb shoulder
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 medium carrots, sliced
- 2 medium celery stalks, sliced
- 4 large garlic cloves, minced
- 2 cups low-sodium beef broth
- 1 14 oz can diced tomatoes, no salt added
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 whole bay leaf
- 0.5 teaspoons black pepper
- 0.5 teaspoons salt
- 1 pound baby potatoes, halved
- 0.25 cup fresh parsley, chopped for garnish
Instructions
Preheat your oven to 325°F (160°C).
Trim any visible fat from the lamb shoulder to keep it lean. Cut the lamb into large chunks, approximately 2 inches each.
Season the lamb pieces with the black pepper and salt.
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Sear the lamb pieces until browned on all sides, about 5 minutes per batch. Remove the lamb and set aside.
In the same pot, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Saute the chopped onion, sliced carrots, and sliced celery for about 5 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Pour in the low-sodium beef broth and diced tomatoes. Stir well to combine.
Return the lamb pieces to the Dutch oven. Add the rosemary, thyme, and bay leaf. Ensure the lamb is mostly submerged in the liquid.
Cover the pot with a lid and transfer it to the preheated oven. Braise the lamb for about 2 hours.
After 2 hours, add the halved baby potatoes to the pot, stirring them into the braising liquid.
Cover the pot again and return it to the oven for another 30 minutes, or until the lamb is tender and the potatoes are cooked through.
Remove the pot from the oven. Discard the rosemary sprigs, thyme sprigs, and bay leaf.
Garnish the dish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
3195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.2 g | 273% | |
| Saturated Fat | 77.2 g | 386% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 2402 mg | 104% | |
| Total Carbohydrate | 145.4 g | 53% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 32.4 g | ||
| Protein | 187.2 g | 374% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 493 mg | 38% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 6799 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
