This Low Carb, Healthy Lamb Stew recipe, AKA: Brasato d’Agnello is going to make your mouth water. The tender, melt in your mouth morsels of lamb are as tasty as the rich velvety broth that they are slow cooked in.

This dish was inspired by the original medieval peasant stew from the Agnello region in Italy. And, it’s perfect for the chilly days ahead.

And, don’t forget to make some low carb bread because you are going to want to soak up every last drop of this rich slow cooker masterpiece.

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🥘Lamb Stew Ingredients:

The Meat:

• 8 slices Bacon – diced

• 3 tbsp olive oil

• 2 lb lamb roast – *trimmed of fat and cubed in 1-2 inch pieces.

The fat on lamb is what gives it that gamey taste that people complain about. Trim as mush of it and the gristle off as possible.

• 1 tsp salt

• 1/2 tsp black pepper

Soup Base:

• 4 cups beef broth – 32 oz

• 16 oz Dry White Wine – *or additional broth. Use cheap wine since the the alcohol cooks out anyway. (You will not get your children tipsy with this stew).

All of the alcohol will cook out of the stew, and it makes the meat really melt on the tip of your tongue. But if you don’t keep wine in the house,just use an extra two cups of broth instead.

• 1 small Onion – chopped

• 1 tbsp tomato paste

You can also use a teaspoon of tomato bouillon. This stew doesn’t need too much tomato flavoring, just a bit to add a little acidic kick.

• 3 stalks celery – sliced

• ½ tsp xanthan gum – optional *to thicken the broth. Use caution. Too much will result in slimy broth (ewww).

I am heavy handed with most ingredients but this one is important to be careful with.

Because xanthan gum is such a powerful ingredient, less is more.

• 2 cloves garlic – sliced thin

• 1/2 tsp thyme – Dried

• 1 tsp rosemary – dried

• 1 large bay leaf – Whole so you can fish it out later.

• 2 carrots – chopped

10 minutes before serving – saute the mushrooms:

• 2 tbsp butter

• 8 oz mushrooms – * Sliced – white or baby portabella

Garnish

• Fresh Italian parsley sprigs – for decorating each bowl just before serving OPTIONAL

• Parmesan

• thinly sliced pats of butter

• chives

👩‍🍳How to make the Stew:

1.) In a large skillet, sauté the diced bacon over moderate heat for about 3-5 minutes or until lightly crisped. Scoop out and add to the crock pot. Save the bacon grease.

2.) Cut the lamb into 1 to 2 inch bite sized cubes and pat dry the with a paper towel. Season generously with the salt and pepper.

I can’t reiterate enough how important it is to trim away as much of the fat as possible.

The fat and connective tissues is what gives lamb it’s gamey taste that most people are not in love with.

3.) Heat the bacon fat with a medium flame and sear the lamb in batches if needed. Add the olive oil as needed to make sure you have enough fat in the pan.

4.) The meat will need room to sear. If you add too much at once it will cause the meat to steam instead of brown & sear. Refrain from turning over too soon.

Let it brown and sear so that all of the juicy flavor is sealed in.

5.) Scoop out the cubes as each batch is browned and add to the crock pot. Repeat until all the cubes have been browned.

6.) In the same skillet using the same fat, sauté the onions for 2 minutes and dump into the crock pot.

7.) Turn off the flame and add the wine to the skillet. Use a wooden spoon or spatula to scrape off all of those flavorful browned bits before pouring it into the crock pot.

8.) Add the tomato paste, garlic, thyme, rosemary, bay leaf & xanthan gum or chosen thickener if using to the crock pot. Add carrots and celery.

9.) Cover and turn the crock pot on low and leave it alone to cook for six to seven hours. If you are in a rush, set to high for four hours.

In any case, turn to high for the last half hour to boil out the last of the alcohol (if there is any left).

Add sauteed Mushrooms to the crock-pot 10 minutes before serving:

Don’t skip this last step. The buttery mushrooms are imperative tot he stews flavor.

10.) Wash and slice the mushrooms. Sauté in butter and add to the crock pot pot. Don’t skip this step. The buttered mushrooms are important to the finished flavor.

11.) Cover and let simmer for another 5-10 minutes.

12.) Give it a good stir, fish out the bay leaf if you used one and discard.

Salt and pepper to taste or let everyone do it at the table.

Serve in deep bowls with parsley sprigs, Parmesan or chives.

Lamb Stew Tips & FAQ’s:

Can I make this Lamb Stew ahead of time?

Yes! It’s even better the second day.

If fat has collected and hardened on top, scoop it off and discard. The healthy lamb stew will keep in the fridge for up to one week.

Can I freeze the Lamb Stew?

Absolutely. Just make sure to leave enough head space for expansion. It’s best if you eat it within a couple of months to avoid the freezer burn taste.

What type of bread is good with this lamb stew?

Any toasty, low carb bread will be good with this stew. These are my favorites:

• Keto Focaccia bread
• Fluffy Bread Sticks
• Bacon & Black Pepper Rolls
• Cheddar Biscuits
• Mulled Wine

That’s all for the Lamb Stew!

If you like lamb even a tiny bit you are going to LOVE this stew.

They call it “peasant” food but I feel like a queen when I serve this dish.

Please leave any questions below and Keto On Friends!

Brandy

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The Lamb Stew Recipe and Instructions are below!

The nutritional information for the Healthy Lamb Stew is provided as a courtesy.

We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.