Keto Lamb Ragu

Indulge in the hearty and flavorful elegance of Keto Lamb Ragu, a low-carb twist on a classic Italian comfort dish. This recipe features tender, slow-braised lamb shoulder simmered in a rich tomato and red wine sauce infused with aromatic rosemary, thyme, and garlic. Perfectly paired with light and nutrient-packed zucchini noodles, this keto-friendly meal delivers all the satisfaction of a traditional ragu without the carbs. Each bite promises layers of savory depth, enhanced with a sprinkle of grated Parmesan for the ultimate finishing touch. Whether you're following a ketogenic diet or simply seeking a comforting yet wholesome dish, this recipe is a perfect choice for cozy weeknight dinners or impressive entertaining.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1.5 pounds lamb shoulder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 2 stalks celery, diced
• 1 medium carrot, diced
• 1 cup red wine
• 28 ounces canned tomatoes, crushed
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 0.5 cup parmesan cheese, grated
• 4 cups zucchini noodles

Directions

Step 1

In a large heavy pot or Dutch oven, heat olive oil over medium-high heat.

Step 2

Season lamb shoulder with salt and black pepper.

Step 3

Sear the lamb in the pot until browned on all sides, about 8-10 minutes. Remove and set aside.

Step 4

In the same pot, add chopped onion, stirring occasionally until softened, about 5 minutes.

Step 5

Add minced garlic, diced celery, and diced carrot, cooking until fragrant, around 3 minutes.

Step 6

Pour in the red wine, scraping any browned bits from the bottom of the pot, and let it reduce slightly, about 5 minutes.

Step 7

Stir in crushed tomatoes, beef broth, and tomato paste. Mix well.

Step 8

Return the seared lamb to the pot and add bay leaf, chopped rosemary, and thyme.

Step 9

Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for about 1.5 to 2 hours until the lamb is tender and easily shreds with a fork.

Step 10

Remove the bay leaf and shred the lamb using two forks.

Step 11

Adjust seasoning if needed.

Step 12

Serve the lamb ragu over steamed zucchini noodles and top with grated parmesan cheese.

Nutrition Facts

Serving size	(2806.0g)

Amount per serving	% Daily Value*
Calories	2925.7

Total Fat 188.5g	0%
Saturated Fat 77.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 720.4mg	0%
Sodium 6668.4mg	0%
Total Carbohydrate 96.2g	0%
Dietary Fiber 24.8g	0%
Total Sugars 55.7g
Protein 180.0g	0%

Vitamin D 0IU	0%
Calcium 927.5mg	0%
Iron 21.6mg	0%
Potassium 5696.6mg	0%

*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: 60.6%

Protein: 25.7%

Carbs: 13.7%