Heart-Healthy Braised Lamb

Tender, flavorful, and packed with wholesome ingredients, Heart-Healthy Braised Lamb is a must-try dish for those seeking a nutritious yet indulgent meal. This recipe combines lean lamb shoulder, vibrant vegetables like carrots and celery, and a fragrant medley of fresh rosemary, thyme, and bay leaf for a truly aromatic experience. Slow-braised in low-sodium beef broth and no-salt-added diced tomatoes, the lamb becomes melt-in-your-mouth tender while ensuring a heart-conscious balance. Baby potatoes are added for a satiny, hearty finish, and a fresh parsley garnish adds a pop of brightness. Perfect for a cozy family dinner or a special occasion, this one-pot wonder is as healthy as it is comforting. Keywords: heart-healthy braised lamb, lean lamb recipe, slow-cooked lamb, healthy comfort food, low-sodium braised lamb recipe.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 2 pounds lean lamb shoulder
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 medium carrots, sliced
• 2 medium celery stalks, sliced
• 4 large garlic cloves, minced
• 2 cups low-sodium beef broth
• 1 14 oz can diced tomatoes, no salt added
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1 whole bay leaf
• 0.5 teaspoons black pepper
• 0.5 teaspoons salt
• 1 pound baby potatoes, halved
• 0.25 cup fresh parsley, chopped for garnish

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

Trim any visible fat from the lamb shoulder to keep it lean. Cut the lamb into large chunks, approximately 2 inches each.

Step 3

Season the lamb pieces with the black pepper and salt.

Step 4

Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Sear the lamb pieces until browned on all sides, about 5 minutes per batch. Remove the lamb and set aside.

Step 5

In the same pot, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Saute the chopped onion, sliced carrots, and sliced celery for about 5 minutes until softened.

Step 6

Add the minced garlic and cook for another minute until fragrant.

Step 7

Pour in the low-sodium beef broth and diced tomatoes. Stir well to combine.

Step 8

Return the lamb pieces to the Dutch oven. Add the rosemary, thyme, and bay leaf. Ensure the lamb is mostly submerged in the liquid.

Step 9

Cover the pot with a lid and transfer it to the preheated oven. Braise the lamb for about 2 hours.

Step 10

After 2 hours, add the halved baby potatoes to the pot, stirring them into the braising liquid.

Step 11

Cover the pot again and return it to the oven for another 30 minutes, or until the lamb is tender and the potatoes are cooked through.

Step 12

Remove the pot from the oven. Discard the rosemary sprigs, thyme sprigs, and bay leaf.

Step 13

Garnish the dish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	2771 grams (2771.0g)

Amount per serving	% Daily Value*
Calories	3195

Total Fat 213.20g	273%
Saturated Fat 77.20g	386%
Polyunsaturated Fat 2.70g
Cholesterol 680mg	227%
Sodium 2403mg	104%
Total Carbohydrate 145.40g	53%
Dietary Fiber 27.40g	98%
Total Sugars 32.40g
Protein 187.20g	374%

Vitamin D 0IU	0%
Calcium 493mg	38%
Iron 26mg	144%
Potassium 6799mg	145%

*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.

Source of Calories

Fat: 59.1%

Protein: 23.0%

Carbs: 17.9%