Low Carb Braised Lamb
Indulge in the rich, savory flavors of this Low Carb Braised Lamb recipe, a perfect centerpiece for hearty yet healthy dining. Featuring tender, slow-cooked boneless lamb shoulder infused with aromatic herbs like rosemary and thyme, this dish boasts a deeply flavorful sauce crafted from red wine, beef broth, and a medley of sautéed vegetables. With just 20 minutes of prep and a slow braise in the oven, the lamb transforms into a melt-in-your-mouth masterpiece with minimal effort. Ideal for low-carb meal plans, this recipe skips the starch while delivering a satisfying, gourmet experience that pairs beautifully with roasted vegetables or a fresh green salad. Make this show-stopping dish the highlight of your next dinner gathering for an effortlessly elegant and healthy meal.
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Recipe Information
Ingredients
- 2 pounds lamb shoulder, boneless
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 4 units garlic cloves, minced
- 1 medium carrot, chopped
- 2 units celery stalks, chopped
- 1 cup red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 units bay leaves
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
Instructions
Preheat your oven to 325°F (160°C).
Season the lamb shoulder all over with salt and black pepper.
Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb and brown it on all sides, about 8-10 minutes. Once browned, remove the lamb from the pot and set aside.
In the same pot, add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are softened, about 5 minutes.
Stir in the tomato paste and cook for another 2 minutes until well combined with the vegetables.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until slightly reduced.
Return the lamb to the pot. Add the beef broth, bay leaves, rosemary, and thyme.
Bring the mixture to a simmer, then cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Braise the lamb for 2.5 to 3 hours, or until the meat is very tender and easily falls apart.
Remove the pot from the oven. Discard the bay leaves, rosemary, and thyme stems.
Taste the sauce and adjust the seasoning with more salt and pepper if needed.
Serve the braised lamb hot, with the sauce spooned over the top.
Nutrition Facts
Calories |
2876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.2 g | 271% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4922 mg | 214% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 14.0 g | ||
| Protein | 173.6 g | 347% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3793 mg | 81% | |
*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.
