Low Fat Braised Lamb
Indulge in the comforting flavors of 'Low Fat Braised Lamb,' a hearty yet health-conscious twist on traditional braised lamb dishes. Tender chunks of boneless lamb shoulder are seared to perfection, then slow-simmered with a vibrant medley of garlic, onions, carrots, celery, and aromatic herbs like rosemary and thyme. This savory stew is elevated with the richness of balsamic vinegar and the mellow sweetness of canned tomatoes, all brought together with low-sodium broth for a lighter take on classic braised meats. With minimal added fat and deep, mouthwatering flavors, this dish is perfect for cozy dinners that feel indulgent without overindulging. Serve it piping hot with freshly chopped parsley for a burst of brightness that complements the melt-in-your-mouth lamb. Ideal for low-fat meal planning, lamb recipes, and wholesome one-pot dinners, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 800 g boneless lamb shoulder
- 1 tablespoon olive oil
- 1 large, chopped onion
- 4 minced garlic cloves
- 2 large, sliced carrots
- 2 sliced celery stalks
- 500 ml low-sodium chicken or vegetable broth
- 400 g canned tomatoes
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Start by trimming any visible fat from the lamb shoulder to keep the dish low in fat content, then cut the lamb into large chunks.
Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
Add the lamb pieces to the pot. Brown them on all sides, turning occasionally, for about 5-7 minutes. Remove the lamb from the pot and set aside.
In the same pot, add the chopped onion, minced garlic, sliced carrots, and celery. Cook while stirring for about 5 minutes until the vegetables start to soften.
Return the browned lamb back to the pot.
Pour in the low-sodium broth and add the canned tomatoes with their juice, balsamic vinegar, dried rosemary, thyme, bay leaves, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
Allow it to simmer for about 1.5 to 2 hours, or until the lamb is tender and easily pulls apart with a fork. Stir occasionally to prevent sticking.
Once cooked, discard the bay leaves. Taste and adjust seasoning as needed.
Serve the braised lamb hot, garnished with freshly chopped parsley for a burst of freshness.
Nutrition Facts
Calories |
2613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.3 g | 243% | |
| Saturated Fat | 69.6 g | 348% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 4236 mg | 184% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 41.4 g | ||
| Protein | 158.3 g | 317% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 566 mg | 44% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 5123 mg | 109% | |
*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.
