Mediterranean Diet Lamb Ragu
Savor the rich and hearty flavors of Mediterranean cuisine with this irresistible Mediterranean Diet Lamb Ragu. Tender diced lamb shoulder is slow-simmered to perfection in a fragrant tomato-based sauce infused with red wine, aromatic herbs like oregano and bay leaf, and a hint of warming cinnamon. This healthy yet indulgent dish is packed with wholesome ingredients, including a medley of vegetables like onion, carrot, and celery, all brought together with a splash of extra virgin olive oil. With its melt-in-your-mouth texture and deep, complex flavors, this recipe is ideal for an elegant dinner or cozy family meal. Serve it over your favorite whole-grain pasta or alongside crusty bread for a Mediterranean-inspired feast that’s sure to impress. Perfect for followers of the Mediterranean diet and lovers of comforting, slow-cooked meals!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound lamb shoulder, diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion, chopped
- 3 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 stalk celery stalk, diced
- 2 tablespoons tomato paste
- 14 ounces diced tomatoes
- 1 cup low-sodium beef or chicken broth
- 0.5 cup red wine
- 1 leaf bay leaf
- 1 teaspoon dried oregano
- 0.25 teaspoon ground cinnamon
- 2 tablespoons fresh parsley, chopped
Instructions
In a large pot or Dutch oven, heat olive oil over medium-high heat.
Season the diced lamb shoulder with salt and black pepper. Add it to the pot and cook until browned on all sides, about 6-8 minutes. Remove the lamb and set aside.
In the same pot, add the chopped onion and cook for 2-3 minutes until soft.
Add the minced garlic, diced carrot, and diced celery. Sauté for an additional 5 minutes.
Stir in the tomato paste and cook for 1-2 minutes until it starts to caramelize.
Add the browned lamb back to the pot along with diced tomatoes, broth, and red wine. Stir in the bay leaf, dried oregano, and ground cinnamon.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours until lamb is tender and the sauce has thickened.
Remove the bay leaf and adjust seasoning with more salt and pepper if needed.
Serve hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
1913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.8 g | 173% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 3513 mg | 153% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 25.6 g | ||
| Protein | 101.5 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 389 mg | 30% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3497 mg | 74% | |
*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.
