Low Carb Braised Lamb

Indulge in the rich, savory flavors of Low Carb Braised Lamb, a melt-in-your-mouth dish that brings comfort food to the next level while staying keto-friendly. Perfectly seasoned lamb shoulder is seared to golden perfection before being gently braised in a luxurious sauce of red wine, beef broth, and fresh herbs like rosemary and thyme. A classic mirepoix of onions, carrots, and celery adds depth and sweetness, while a touch of tomato paste enhances the sauce's richness. Slow-cooked for hours in the oven, this tender, fall-apart lamb pairs beautifully with roasted vegetables or cauliflower mash for a low-carb dining experience that’s simply unforgettable. Whether you're hosting a dinner party or craving a cozy family meal, this recipe promises hearty, irresistible flavors with minimal carbs.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 pounds lamb shoulder, boneless
• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 4 units garlic cloves, minced
• 1 medium carrot, chopped
• 2 units celery stalks, chopped
• 1 cup red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 units bay leaves
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

Season the lamb shoulder all over with salt and black pepper.

Step 3

Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb and brown it on all sides, about 8-10 minutes. Once browned, remove the lamb from the pot and set aside.

Step 4

In the same pot, add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are softened, about 5 minutes.

Step 5

Stir in the tomato paste and cook for another 2 minutes until well combined with the vegetables.

Step 6

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until slightly reduced.

Step 7

Return the lamb to the pot. Add the beef broth, bay leaves, rosemary, and thyme.

Step 8

Bring the mixture to a simmer, then cover the pot with a tight-fitting lid and transfer it to the preheated oven.

Step 9

Braise the lamb for 2.5 to 3 hours, or until the meat is very tender and easily falls apart.

Step 10

Remove the pot from the oven. Discard the bay leaves, rosemary, and thyme stems.

Step 11

Taste the sauce and adjust the seasoning with more salt and pepper if needed.

Step 12

Serve the braised lamb hot, with the sauce spooned over the top.

Nutrition Facts

Serving size	(1950.6g)

Amount per serving	% Daily Value*
Calories	2875.5

Total Fat 211.2g	0%
Saturated Fat 77.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 680.4mg	0%
Sodium 4922.5mg	0%
Total Carbohydrate 36.2g	0%
Dietary Fiber 7.2g	0%
Total Sugars 14.0g
Protein 173.6g	0%

Vitamin D 0IU	0%
Calcium 268.3mg	0%
Iron 17.9mg	0%
Potassium 3792.9mg	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: 69.4%

Protein: 25.3%

Carbs: 5.3%