Low Fat Braised Lamb

Indulge in the rich and satisfying flavors of this Low Fat Braised Lamb, a hearty yet health-conscious twist on a classic comfort dish. Tender chunks of lean boneless lamb shoulder are slow-cooked to perfection with a medley of wholesome ingredients, including earthy carrots, celery, and a fragrant blend of rosemary, thyme, and garlic. Simmered in a flavorful base of low-sodium broth, canned tomatoes, and a splash of balsamic vinegar, this dish balances robust taste with a lightened profile. Perfect for a cozy family dinner, this recipe achieves melt-in-your-mouth lamb without excess fat, while fresh parsley adds a bright, herbaceous finish. Ready in just over two hours, this one-pot wonder pairs beautifully with crusty bread or a bed of mashed potatoes. Healthy, hearty, and full of flavor, this Low Fat Braised Lamb is ideal for anyone seeking wholesome comfort food.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 800 g boneless lamb shoulder
• 1 tablespoon olive oil
• 1 large, chopped onion
• 4 minced garlic cloves
• 2 large, sliced carrots
• 2 sliced celery stalks
• 500 ml low-sodium chicken or vegetable broth
• 400 g canned tomatoes
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Start by trimming any visible fat from the lamb shoulder to keep the dish low in fat content, then cut the lamb into large chunks.

Step 2

Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.

Step 3

Add the lamb pieces to the pot. Brown them on all sides, turning occasionally, for about 5-7 minutes. Remove the lamb from the pot and set aside.

Step 4

In the same pot, add the chopped onion, minced garlic, sliced carrots, and celery. Cook while stirring for about 5 minutes until the vegetables start to soften.

Step 5

Return the browned lamb back to the pot.

Step 6

Pour in the low-sodium broth and add the canned tomatoes with their juice, balsamic vinegar, dried rosemary, thyme, bay leaves, salt, and black pepper.

Step 7

Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.

Step 8

Allow it to simmer for about 1.5 to 2 hours, or until the lamb is tender and easily pulls apart with a fork. Stir occasionally to prevent sticking.

Step 9

Once cooked, discard the bay leaves. Taste and adjust seasoning as needed.

Step 10

Serve the braised lamb hot, garnished with freshly chopped parsley for a burst of freshness.

Nutrition Facts

Serving size	(2599.9g)

Amount per serving	% Daily Value*
Calories	2612.7

Total Fat 189.3g	0%
Saturated Fat 69.6g	0%
Polyunsaturated Fat 4.9g
Cholesterol 608mg	0%
Sodium 4236.1mg	0%
Total Carbohydrate 75.9g	0%
Dietary Fiber 23.4g	0%
Total Sugars 41.4g
Protein 158.3g	0%

Vitamin D 0IU	0%
Calcium 565.9mg	0%
Iron 18.4mg	0%
Potassium 5123.2mg	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: 64.5%

Protein: 24.0%

Carbs: 11.5%