Heart-Healthy Hearty Lamb Stew
Warm, nourishing, and full of vibrant flavors, this Heart-Healthy Hearty Lamb Stew is a soul-soothing dish perfect for any season. Featuring lean lamb shoulder, fresh vegetables, and wholesome kale, this recipe combines high-quality, nutrient-rich ingredients to create a comforting yet health-conscious meal. Slow-simmered in a low-sodium broth with a medley of fragrant herbs like thyme, rosemary, and bay leaves, the stew develops layers of rich, earthy flavors. A splash of fresh lemon juice adds a bright finish, perfectly balancing the hearty base. Ready in just over two hours, this one-pot wonder is ideal for cozy family dinners or meal prepping. Serve it piping hot with a side of crusty whole-grain bread for an irresistible heart-healthy experience!
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Recipe Information
Ingredients
- 1 pound lean lamb shoulder, trimmed and cubed
- 2 tablespoons olive oil
- 2 medium onions, diced
- 3 carrots, sliced into rounds
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 4 cups low-sodium chicken or vegetable broth
- 1 can (14.5 oz) canned no-salt-added diced tomatoes
- 4 red potatoes, cut into large chunks
- 2 teaspoons fresh thyme
- 2 bay leaves
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon black pepper
- 4 cups kale, chopped
- 1 lemon, juiced
Instructions
1. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the lamb cubes and brown on all sides, working in batches if necessary. Remove the lamb from the pot and set aside.
2. In the same pot, add the remaining tablespoon of olive oil. Add the onions, carrots, and celery, and sauté until the vegetables are soft, about 5 minutes.
3. Stir in the garlic and cook for another minute until fragrant.
4. Return the lamb to the pot. Add the broth, diced tomatoes with their juice, and potatoes. Stir in the thyme, bay leaves, rosemary, and black pepper.
5. Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and cook for about 1.5 hours, stirring occasionally, until the lamb is tender and the flavors are well combined.
6. Add the chopped kale to the pot and continue cooking uncovered for another 10 minutes until the kale is wilted.
7. Stir in the lemon juice before serving to enhance the flavors.
8. Serve hot, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
2388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.6 g | 162% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 1510 mg | 66% | |
| Total Carbohydrate | 213.3 g | 78% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 47.4 g | ||
| Protein | 123.2 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1017 mg | 78% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 7964 mg | 169% | |
*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.
