Paleo Lamb Ragu

Indulge in the hearty, slow-simmered goodness of Paleo Lamb Ragu, a rich and fragrant dish that brings comfort food to a whole new level. Tender chunks of seared lamb shoulder are braised in a robust sauce of crushed tomatoes, aromatic herbs like rosemary and thyme, and a medley of sautéed vegetables, including onion, carrots, and celery. This paleo-friendly recipe skips the traditional pasta and pairs perfectly with spiralized zucchini noodles or cauliflower rice, making it a wholesome, grain-free meal that's both satisfying and nutritious. Ready in just a few simple steps, this lamb ragu simmers to perfection in a Dutch oven, filling your kitchen with irresistible aromas in the process. Perfect for cozy dinners or meal prep, this dish is a show-stopper that’s sure to impress!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 2 pounds lamb shoulder, diced
• 1 large yellow onion, chopped
• 2 medium carrots, diced
• 2 stalks celery stalks, sliced
• 4 cloves garlic cloves, minced
• 28 ounces canned crushed tomatoes
• 1 cup beef broth
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 2 bay leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium-high heat.

Step 2

Add the diced lamb to the pot and sear until browned on all sides, about 5-7 minutes. Remove the lamb from the pot and set aside.

Step 3

In the same pot, add the chopped onion, diced carrots, and sliced celery. Sauté the vegetables until they are softened, about 5 minutes.

Step 4

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 5

Return the lamb to the pot and add the canned crushed tomatoes, beef broth, chopped rosemary, chopped thyme, bay leaves, salt, and black pepper.

Step 6

Stir everything together and bring the mixture to a simmer. Once it begins to simmer, reduce the heat to low.

Step 7

Cover the pot and let the ragu cook for about 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.

Step 8

Remove the bay leaves from the pot before serving.

Step 9

Garnish the ragu with fresh parsley and serve hot. Optionally, enjoy it over spiralized zucchini noodles or cauliflower rice for a complete paleo meal.

Nutrition Facts

Serving size	(2349.5g)

Amount per serving	% Daily Value*
Calories	3285.3

Total Fat 239.6g	0%
Saturated Fat 95.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 880.0mg	0%
Sodium 5059.9mg	0%
Total Carbohydrate 80.9g	0%
Dietary Fiber 21.7g	0%
Total Sugars 46.7g
Protein 198.5g	0%

Vitamin D 0IU	0%
Calcium 449.9mg	0%
Iron 26.2mg	0%
Potassium 6145.0mg	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: 65.9%

Protein: 24.3%

Carbs: 9.9%