Main meal

Slow-cooked lamb ragù

Name: Slow-cooked lamb ragù
Total time: 200 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 lb Lamb shoulder, diced; 13 oz Canned diced tomatoes; 1½ fl oz Olive oil; 5½ oz Onion; 2 oz Parmesan; 6 fl oz Dry red wine; Celery and carrot, one stick and one small carrot, diced fine; Rosemary, two sprigs, whole; Sea salt, to taste

Three hours at a bare simmer and the shoulder falls into threads on its own — no chopping, no grinding, and a texture no ground meat sauce ever gets to.

7gnet carbs

32gfat

29gprotein

430kcal

Per serving200 minServes 6

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Ingredients

For the whole dish · serves 6

Lamb shoulder, diced2 lb
Canned diced tomatoes13 oz
Olive oil1½ fl oz
Onion5½ oz
Parmesan2 oz
Dry red wine6 fl oz
Celery and carrotone stick and one small carrot, diced fine
Rosemarytwo sprigs, whole
Sea saltto taste

Served with

The side the app pairs with it. Tap Swap in the app for another that fits.

Lemon-roasted asparagus

+2g net · 122 kcal · 20 min · together 9g net, 552 kcal

Method

6 steps · 200 minutes

Brown the lamb in batches and take your time over it. This is the only browning the sauce gets.
Soften the onion, celery and carrot in the same pot for a full 10 minutes until they are sweet and collapsing.
Wine in, reduced to almost nothing, then the tomatoes and the lamb back on top.
Barely a bubble for three hours, lid ajar. A simmer you can hear is too hot and the lamb will be dry inside the sauce.
Pull the rosemary sprigs out and shred the meat with two forks straight in the pot.
Parmesan stirred in off the heat. Serve over zucchini ribbons warmed for one minute, no longer, or they water the sauce down.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.