Low Carb Hearty Stewed Lamb

Warm up your kitchen with this Low Carb Hearty Stewed Lamb, a dish that’s as comforting as it is nutritious. Tender, seasoned lamb shoulder is slow-simmered to perfection alongside a vibrant medley of low-carb vegetables, including zucchini, celery, and red bell peppers, all infused with aromatic fresh herbs like rosemary and thyme. This flavor-packed stew features a rich tomato and beef broth base, delivering depth and balance without added sugars or starches. Wilted spinach stirred in just before serving adds a nutritious and vibrant finish. Perfect for cozy family dinners or meal prepping, this keto-friendly recipe is a satisfying way to enjoy wholesome ingredients while keeping your carb count in check. Serve it steaming hot for a nourishing one-pot meal that’s sure to impress!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds lamb shoulder, boneless
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 large yellow onion, chopped
• 4 cloves garlic cloves, minced
• 3 stalks celery stalks, chopped
• 2 medium carrots, peeled and sliced
• 1 medium zucchini, chopped
• 1 medium red bell pepper, chopped
• 4 cups beef broth
• 14.5 ounces canned diced tomatoes, no sugar added
• 2 leaves bay leaves
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 2 cups spinach leaves

Directions

Step 1

Trim any excess fat from the lamb shoulder and cut it into 1-inch cubes. Season with salt and black pepper.

Step 2

Heat olive oil in a large Dutch oven over medium-high heat. In batches, add the lamb cubes and sear until browned on all sides, about 5 minutes per batch. Remove the browned lamb and set aside.

Step 3

In the same pot, add the chopped onion and sauté until it becomes translucent, about 5 minutes.

Step 4

Add minced garlic, chopped celery, carrots, and cook for another 3 minutes until the vegetables begin to soften.

Step 5

Stir in the chopped zucchini and red bell pepper, cooking for an additional 2 minutes.

Step 6

Return the lamb to the pot, along with any juices collected. Pour in the beef broth and canned diced tomatoes.

Step 7

Add the bay leaves, fresh thyme, and rosemary. Stir well to combine all ingredients.

Step 8

Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded.

Step 9

About 5 minutes before serving, stir in the spinach leaves and allow them to wilt in the stew.

Step 10

Discard the bay leaves. Taste and adjust seasoning with more salt and pepper if needed.

Step 11

Serve hot in bowls and enjoy your hearty, low carb stewed lamb.

Nutrition Facts

Serving size	(3105.7g)

Amount per serving	% Daily Value*
Calories	2916.2

Total Fat 214.3g	0%
Saturated Fat 78.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 680.4mg	0%
Sodium 7829.4mg	0%
Total Carbohydrate 68.8g	0%
Dietary Fiber 20.2g	0%
Total Sugars 35.6g
Protein 187.7g	0%

Vitamin D 0IU	0%
Calcium 478.0mg	0%
Iron 22.0mg	0%
Potassium 5573.7mg	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: 65.3%

Protein: 25.4%

Carbs: 9.3%