Paleo Lamb Ragu
Dive into a hearty, flavor-packed Paleo Lamb Ragu, a dish that redefines comforting classics with wholesome, paleo-approved ingredients. Featuring tender, slow-cooked lamb shoulder mingled with a robust medley of aromatic vegetables, savory herbs, and a rich tomato-based sauce, this recipe offers a cozy yet elegant dining experience. Perfect for meal prepping or sharing with family, the ragu pairs beautifully with zucchini noodles or cauliflower rice to keep it gluten- and grain-free. With minimal prep and the magic of low-and-slow simmering, this dish delivers deep, satisfying flavors and a melt-in-your-mouth texture, all while adhering to paleo principles. Treat yourself to a nourishing, restaurant-worthy dinner that’s as healthy as it is indulgent!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pounds lamb shoulder, diced
- 1 large yellow onion, chopped
- 2 medium carrots, diced
- 2 stalks celery stalks, sliced
- 4 cloves garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 1 cup beef broth
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the diced lamb to the pot and sear until browned on all sides, about 5-7 minutes. Remove the lamb from the pot and set aside.
In the same pot, add the chopped onion, diced carrots, and sliced celery. Sauté the vegetables until they are softened, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Return the lamb to the pot and add the canned crushed tomatoes, beef broth, chopped rosemary, chopped thyme, bay leaves, salt, and black pepper.
Stir everything together and bring the mixture to a simmer. Once it begins to simmer, reduce the heat to low.
Cover the pot and let the ragu cook for about 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
Remove the bay leaves from the pot before serving.
Garnish the ragu with fresh parsley and serve hot. Optionally, enjoy it over spiralized zucchini noodles or cauliflower rice for a complete paleo meal.
Nutrition Facts
Calories |
3285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.6 g | 307% | |
| Saturated Fat | 95.5 g | 478% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 5060 mg | 220% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 46.7 g | ||
| Protein | 198.5 g | 397% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 6145 mg | 131% | |
*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.
