Heart-Healthy Hearty Stewed Lamb

Savor the comforting flavors of this "Heart-Healthy Hearty Stewed Lamb" recipe, a nourishing and delicious take on a classic stew. Made with lean lamb shoulder trimmed of excess fat, fresh vegetables like carrots, celery, and red potatoes, and simmered in a rich, low-sodium vegetable broth infused with tomato paste, herbs, and garlic, this dish is as wholesome as it is satisfying. Perfectly seasoned with thyme and a touch of black pepper, the stew develops deep, savory flavors during its slow cooking process, yielding tender lamb and perfectly cooked vegetables. Finished with a sprinkle of fresh parsley for a vibrant touch, this heart-healthy meal is ideal for cozy family dinners or meal prepping for the week. Ready in two hours and serving four, it's a flavorful way to enjoy a balanced, nutrient-rich meal without compromising on taste.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 1 pound lean lamb shoulder, trimmed of excess fat
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 large carrots, peeled and cut into 1-inch pieces
• 2 celery stalks, cut into 1-inch pieces
• 4 red potatoes, quartered
• 4 cups low-sodium vegetable broth
• 2 tablespoons low-sodium tomato paste
• 1 bay leaf
• 3 sprigs fresh thyme
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt, or to taste
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Cut the lamb shoulder into 1-inch cubes. Ensure all visible fat is removed for a leaner dish.

Step 2

Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the lamb cubes in batches to avoid overcrowding, browning them on all sides. Once browned, remove and set aside.

Step 3

In the same pot, add the remaining olive oil. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.

Step 4

Stir in the carrots, celery, and potatoes. Cook for another 5 minutes, allowing the vegetables to start softening.

Step 5

Return the lamb to the pot, along with any accumulated juices. Stir in the vegetable broth, tomato paste, bay leaf, thyme, black pepper, and salt. Mix well to combine all ingredients.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1 to 1.5 hours, or until the lamb is tender and the vegetables are cooked through. Stir occasionally and adjust seasoning if necessary.

Step 7

Remove the bay leaf and thyme sprigs before serving.

Step 8

Garnish with freshly chopped parsley for a burst of fresh flavor before serving.

Nutrition Facts

Serving size	2660.8 grams (2660.8g)

Amount per serving	% Daily Value*
Calories	2087

Total Fat 111.50g	143%
Saturated Fat 38.40g	192%
Polyunsaturated Fat 2.70g
Cholesterol 363mg	121%
Sodium 2360mg	103%
Total Carbohydrate 157.70g	57%
Dietary Fiber 21.90g	78%
Total Sugars 35.10g
Protein 118.60g	237%

Vitamin D 0IU	0%
Calcium 394mg	30%
Iron 17mg	96%
Potassium 6539mg	139%

*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: 47.6%

Protein: 22.5%

Carbs: 29.9%