Low Sodium Hearty Lamb Stew
Savor the rich and comforting flavors of this Low Sodium Hearty Lamb Stew, a robust dish filled with tender lamb shoulder, wholesome vegetables, and a medley of aromatic herbs. Perfect for anyone seeking a heart-healthy option, this recipe swaps traditional high-sodium broths for low-sodium beef broth while packing in layers of flavor with garlic, rosemary, thyme, and black pepper. Slowly simmered until the lamb is irresistibly tender and the vegetables are perfectly cooked, this stew is a satisfying one-pot meal that’s ideal for cozy family dinners or a weekend treat. Garnished with fresh parsley, every spoonful is brimming with natural goodness without sacrificing taste. Serve with crusty bread or a side salad for an unforgettable dining experience! Keywords: low sodium lamb stew, heart-healthy lamb recipes, lamb stew with vegetables, low sodium dinner ideas.
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Recipe Information
Ingredients
- 2 pounds Lamb shoulder
- 2 tablespoons Olive oil
- 1 large Onion
- 4 medium Carrots
- 3 Celery stalks
- 4 cloves Garlic
- 4 medium Russet potatoes
- 2 tablespoons Tomato paste
- 4 cups Low sodium beef broth
- 2 Bay leaves
- 1 teaspoon Thyme
- 1 teaspoon Rosemary
- 1 teaspoon Black pepper
- 2 tablespoons Parsley
Instructions
Trim excess fat from the lamb shoulder and cut it into 1.5-inch pieces.
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Brown the lamb pieces in batches, ensuring each piece is evenly browned. Remove the lamb and set it aside.
Add the remaining tablespoon of olive oil to the pot. Dice the onion and add it to the pot, cooking until it becomes translucent.
Slice the carrots and celery. Mince the garlic. Add these to the pot and cook for about 5 minutes, allowing them to soften.
Peel and cut the potatoes into 1-inch cubes. Add them, along with browning lamb meat, to the pot.
Stir in the tomato paste, allowing it to coat the vegetables and meat evenly.
Pour in the low sodium beef broth, ensuring all ingredients are covered by the liquid.
Add the bay leaves, thyme, rosemary, and black pepper to the pot and stir well.
Reduce the heat to low, cover the pot with a lid, and allow the stew to gently simmer for about 2 hours. Stir occasionally.
Chop the parsley and use it as a garnish just before serving.
Taste and adjust the seasoning if necessary, keeping in mind the low sodium requirement.
Remove bay leaves before serving.
Nutrition Facts
Calories |
3789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.8 g | 287% | |
| Saturated Fat | 90.1 g | 450% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 1747 mg | 76% | |
| Total Carbohydrate | 218.3 g | 79% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 36.4 g | ||
| Protein | 229.0 g | 458% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 580 mg | 45% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 9096 mg | 194% | |
*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.
