Low Carb Lamb Ragu
Indulge in the comforting flavors of this Low Carb Lamb Ragu, a hearty yet keto-friendly twist on a classic Italian favorite. Tender cubes of lamb shoulder are slow-simmered in a rich tomato and red wine sauce, infused with aromatic rosemary, thyme, and bay leaf for layers of depth and complexity. Instead of traditional pasta, this recipe swaps in vibrant zucchini noodles, keeping it light while perfectly embracing the savory ragu. Packed with wholesome vegetables like onion, carrot, and celery, and finished with a silky beef broth, this dish strikes the perfect balance between indulgence and health-conscious eating. Ideal for dinner parties or a cozy family meal, this lamb ragu is a true showstopper that promises bold flavors and a guilt-free, low-carb experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pounds lamb shoulder, cut into 1-inch cubes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 cup canned diced tomatoes
- 2 cups beef broth
- 1 bay leaf
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 4 cups zucchini noodles
Instructions
Heat olive oil in a large Dutch oven over medium-high heat.
Season the lamb cubes with salt and black pepper.
Brown the lamb in batches until golden on all sides, about 6-8 minutes per batch. Remove from the pot and set aside.
Reduce the heat to medium and add the onion, garlic, carrot, and celery. Sauté until the vegetables are softened, about 5 minutes.
Stir in the tomato paste and cook for an additional 2 minutes.
Pour in the red wine, scraping up any browned bits from the bottom of the pot.
Return the lamb to the pot and add the diced tomatoes and beef broth.
Stir in the bay leaf, rosemary, and thyme.
Bring the mixture to a simmer, then reduce the heat to low.
Cover and cook for 90 to 120 minutes, or until the lamb is tender and the sauce has thickened to your desired consistency.
Taste and adjust seasoning with more salt and black pepper if needed.
Before serving, stir zucchini noodles into the pot to heat through and absorb the flavors for about 3-5 minutes.
Serve hot, garnished with additional herbs if desired.
Nutrition Facts
Calories |
3489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.4 g | 317% | |
| Saturated Fat | 97.9 g | 490% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 730 mg | 244% | |
| Sodium | 5336 mg | 232% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 35.9 g | ||
| Protein | 200.6 g | 401% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 525 mg | 40% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 5827 mg | 124% | |
*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.
