Low Sodium Braised Lamb

Transform your dinner table with this flavor-packed Low Sodium Braised Lamb, a comforting one-pot meal that doesn’t compromise on taste. Perfectly seasoned with aromatic herbs like thyme, rosemary, and bay leaf, this dish features tender chunks of boneless lamb shoulder simmered in a rich, low sodium chicken broth and a splash of balsamic vinegar for subtle tang. Nutrient-rich vegetables like carrots, celery, and onions add depth and sweetness, while a final garnish of fresh parsley brightens the dish beautifully. Slow-cooked to perfection in the oven, this recipe is an excellent choice for a cozy family dinner or an impressive main course for gatherings. Pair it with creamy mashed potatoes, fluffy couscous, or a crusty bread for an unforgettable experience—all while keeping sodium levels in check.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 pounds boneless lamb shoulder
• 2 tablespoons olive oil
• 1 large onion
• 4 pieces garlic cloves
• 2 medium carrots
• 2 pieces celery stalks
• 2 cups low sodium chicken broth
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 0.5 teaspoon black pepper
• 1 piece bay leaf
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the lamb shoulder dry with paper towels. Trim any excess fat and cut the lamb into large chunks.

Step 3

Season the lamb pieces with black pepper.

Step 4

In a large ovenproof pot, heat olive oil over medium-high heat. Add the lamb chunks and brown on all sides, about 8-10 minutes. Work in batches if necessary to avoid overcrowding.

Step 5

Remove the lamb from the pot and set aside.

Step 6

Peel and chop the onion and garlic. Slice the carrots and celery into similar-sized pieces.

Step 7

Add the onion, garlic, carrots, and celery to the pot and sauté for 5-7 minutes until the vegetables are softened.

Step 8

Return the lamb to the pot and add the low sodium chicken broth and balsamic vinegar. Stir to combine.

Step 9

Add the dried thyme, dried rosemary, and bay leaf. Bring the mixture to a gentle simmer.

Step 10

Cover the pot with a tight-fitting lid and transfer it to the preheated oven.

Step 11

Braise the lamb in the oven for approximately 2.5 to 3 hours, or until the meat is tender and easily pulls apart with a fork.

Step 12

Remove the bay leaf and adjust the seasoning if necessary with black pepper.

Step 13

Garnish with freshly chopped parsley before serving.

Step 14

Serve the braised lamb with your choice of sides such as mashed potatoes or couscous.

Nutrition Facts

Serving size	(1865.9g)

Amount per serving	% Daily Value*
Calories	2752.7

Total Fat 210.6g	0%
Saturated Fat 77.1g	0%
Polyunsaturated Fat 2.8g
Cholesterol 680.4mg	0%
Sodium 1917.5mg	0%
Total Carbohydrate 46.6g	0%
Dietary Fiber 9.5g	0%
Total Sugars 20.7g
Protein 175.7g	0%

Vitamin D 0IU	0%
Calcium 304.3mg	0%
Iron 17.7mg	0%
Potassium 3817.8mg	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: 68.1%

Protein: 25.2%

Carbs: 6.7%