Keto Lamb Ragu
Indulge in the rich, hearty flavors of Keto Lamb Ragu, a low-carb twist on the classic Italian comfort dish. This recipe features tender, slow-cooked lamb shoulder simmered in a robust medley of red wine, crushed tomatoes, and aromatic herbs like rosemary and thyme. Enhanced with nutrient-packed vegetables such as onion, celery, and carrot, the sauce pairs perfectly with zucchini noodles, offering a guilt-free alternative to traditional pasta. Finished with a generous sprinkle of freshly grated parmesan cheese, this keto-friendly dinner is a feast for the senses—ideal for cozy evenings or elegant entertaining. Ready in just over two hours, this dish is satisfying, nutritious, and packed with authentic Mediterranean flavor.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds lamb shoulder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 stalks celery, diced
- 1 medium carrot, diced
- 1 cup red wine
- 28 ounces canned tomatoes, crushed
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 0.5 cup parmesan cheese, grated
- 4 cups zucchini noodles
Instructions
In a large heavy pot or Dutch oven, heat olive oil over medium-high heat.
Season lamb shoulder with salt and black pepper.
Sear the lamb in the pot until browned on all sides, about 8-10 minutes. Remove and set aside.
In the same pot, add chopped onion, stirring occasionally until softened, about 5 minutes.
Add minced garlic, diced celery, and diced carrot, cooking until fragrant, around 3 minutes.
Pour in the red wine, scraping any browned bits from the bottom of the pot, and let it reduce slightly, about 5 minutes.
Stir in crushed tomatoes, beef broth, and tomato paste. Mix well.
Return the seared lamb to the pot and add bay leaf, chopped rosemary, and thyme.
Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for about 1.5 to 2 hours until the lamb is tender and easily shreds with a fork.
Remove the bay leaf and shred the lamb using two forks.
Adjust seasoning if needed.
Serve the lamb ragu over steamed zucchini noodles and top with grated parmesan cheese.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1022 mg | 44% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 8.4 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 867 mg | 18% | |
*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.
