Low Sodium Hearty Stewed Lamb
Cozy up with this **Low Sodium Hearty Stewed Lamb**, a rich and nutritious dish designed to deliver big flavors with less salt. Perfect for family dinners or meal prep, this recipe features tender, melt-in-your-mouth lamb shoulder cubes, slow-simmered with carrots, celery, and potatoes in a robust base of low-sodium beef broth, tomato paste, and aromatic herbs like rosemary and thyme. The optional splash of red wine deepens the flavor, while fresh parsley adds a bright finish. With just 25 minutes of prep time and a low and slow 2.5-hour cook, this comforting stew is packed with wholesome ingredients and crafted to ensure bold, savory satisfaction without the sodium overload. Garnish and serve it with your favorite crusty bread or a light side salad for the perfect nourishing meal. Ideal for those seeking flavorful, heart-healthy dinner ideas!
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Recipe Information
Ingredients
- 2 pounds Lamb shoulder, cubed
- 3 tablespoons Olive oil
- 2 medium Yellow onions, chopped
- 4 cloves Garlic cloves, minced
- 3 large Carrots, peeled and sliced
- 2 stalks Celery stalks, sliced
- 4 cups Low-sodium beef broth
- 2 tablespoons Tomato paste
- 2 teaspoons Fresh rosemary, chopped
- 2 teaspoons Fresh thyme, chopped
- 2 leaves Bay leaves
- 1 teaspoon Black pepper
- 2 medium Potatoes, peeled and cubed
- 0.5 cup Red wine (optional)
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the lamb cubes in batches to avoid overcrowding, browning them on all sides. Remove and set aside.
In the same pot, add the remaining tablespoon of olive oil and reduce heat to medium. Add the chopped onions and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced carrots and celery to the pot and cook for about 5 minutes until they start to soften.
Stir in the tomato paste and cook for 1-2 minutes to develop its flavor.
Pour in the low-sodium beef broth and optional red wine, scraping up any browned bits from the bottom of the pot.
Return the browned lamb cubes to the pot. Add the fresh rosemary, thyme, bay leaves, and ground black pepper. Stir thoroughly to combine.
Bring the mixture to a gentle simmer, cover with a lid, and reduce heat to low.
Simmer for 1 hour, stirring occasionally, until the flavors are well combined.
After 1 hour, add the cubed potatoes to the pot, stirring them into the stew.
Continue to cook for an additional 45-60 minutes, or until the lamb and potatoes are tender.
Before serving, remove and discard the bay leaves. Taste and adjust the seasoning as needed.
Garnish with freshly chopped parsley. Serve warm and enjoy your low sodium hearty stewed lamb.
Nutrition Facts
Calories |
3797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.9 g | 331% | |
| Saturated Fat | 99.6 g | 498% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 1486 mg | 65% | |
| Total Carbohydrate | 145.6 g | 53% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 32.1 g | ||
| Protein | 202.1 g | 404% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 6593 mg | 140% | |
*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.
