Low Sodium Braised Lamb
Delight in the rich, tender flavors of **Low Sodium Braised Lamb**, a dish that’s both heart-healthy and deeply satisfying. Featuring succulent chunks of boneless lamb shoulder slow-cooked to perfection in a savory medley of low sodium chicken broth, aromatic herbs like thyme and rosemary, and a touch of balsamic vinegar for balanced acidity, this recipe offers a refined alternative to traditional braised dishes. The lamb is paired with sautéed vegetables—carrots, celery, onion, and garlic—that lend a natural sweetness and hearty texture to every bite. With a cooking process that gently coaxes out the lamb’s deep flavors over three hours, this dish promises melt-in-your-mouth tenderness without the need for excessive salt. Garnished with fresh parsley and perfect alongside comforting sides like mashed potatoes or couscous, this braised lamb is a wholesome yet indulgent centerpiece for any dinner table. Keywords: low sodium lamb recipes, healthy braised lamb, slow-cooked lamb, easy low sodium dinner ideas.
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Recipe Information
Ingredients
- 2 pounds boneless lamb shoulder
- 2 tablespoons olive oil
- 1 large onion
- 4 pieces garlic cloves
- 2 medium carrots
- 2 pieces celery stalks
- 2 cups low sodium chicken broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.5 teaspoon black pepper
- 1 piece bay leaf
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 325°F (165°C).
Pat the lamb shoulder dry with paper towels. Trim any excess fat and cut the lamb into large chunks.
Season the lamb pieces with black pepper.
In a large ovenproof pot, heat olive oil over medium-high heat. Add the lamb chunks and brown on all sides, about 8-10 minutes. Work in batches if necessary to avoid overcrowding.
Remove the lamb from the pot and set aside.
Peel and chop the onion and garlic. Slice the carrots and celery into similar-sized pieces.
Add the onion, garlic, carrots, and celery to the pot and sauté for 5-7 minutes until the vegetables are softened.
Return the lamb to the pot and add the low sodium chicken broth and balsamic vinegar. Stir to combine.
Add the dried thyme, dried rosemary, and bay leaf. Bring the mixture to a gentle simmer.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Braise the lamb in the oven for approximately 2.5 to 3 hours, or until the meat is tender and easily pulls apart with a fork.
Remove the bay leaf and adjust the seasoning if necessary with black pepper.
Garnish with freshly chopped parsley before serving.
Serve the braised lamb with your choice of sides such as mashed potatoes or couscous.
Nutrition Facts
Calories |
2753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.6 g | 270% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 1918 mg | 83% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 20.7 g | ||
| Protein | 175.7 g | 351% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3818 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.
