Slow Cooked Lamb Stew

30th December 2021
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Slow Cooked Lamb Stew

Adapted from the recipes found in The Fast 800 Keto.

A warming and luxurious, slow cooked stew, great for a set-and-forget meal! This slow cooked lamb stew melts in your mouth and pairs so well with the rosemary and beans. If it’s a non-fasting day you could increase your portion or add an extra tin of beans.

Serves 4

Calories per serving 368

Prep time 30 minutes

Cook time 2 hours 30 minutes

Ingredients

  • 2 tbsp olive oil
  • 560g lamb shank
  • 1 onion
  • 2 garlic cl0ves
  • 2 celery sticks
  • 1 x 400g tin chopped tomatoes
  • 500ml chicken stock
  • 2 tbsp rosemary leaves
  • 1 x 400g tin cannellini beans

Method

  1. Place a heavy pot (like a casserole dish or cast iron pot) over a medium heat and pour in half the olive oil. Fry off the lamb (do this in portions if making in large batches – you don’t want to crowd the pan and make them sweat) for about 5-10 minutes – until brown on the outside. Remove from the pan and set aside.
  2. Add the remaining oil and saute the onion, garlic and celery for a few minutes to soften. 
  3. Return the meat to the pan and add the tomatoes, stock and rosemary. Stir to loosen any browned bits off the bottom of the pan and bring to a boil. 
  4. Reduce to a simmer, place the lid on and cook for 2 hours, stirring occasionally. Add more liquid (water or stock) if needed.
  5. After 2 hours, try a piece of lamb – it should fall apart in your mouth, if it doesn’t continue cooking for another 15-30 minutes until it does.
  6. When it’s ready, taste, season with salt and pepper and add the cannellini beans and stir for a few minutes to heat through.
  7. Serve topped with fresh parsley (a little lemon zest is great too, if you have some!).

Notes

  • You can use any cut of lamb that’s good for stewing (i.e shank, neck fillet, shoulder). 
  • If you’d prefer to use a slow cooker, follow steps 1 and 2 the same, but transfer all ingredients to a slow cooker after that – cook on low for 9-10 hours or high for about 6 hours – check regularly and add extra liquid if required (please note, this method has not been tested).
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
  • Batch cook and freeze in portions for up to 2 months. Defrost and reheat before serving.
  • The drained weights and calories of tinned ingredients will vary (sometimes significantly) from brand to brand. The drained weight of tinned cannellini beans in a single serve of this recipe equates to approx. 60g (2oz) and 59 calories.
  • If following a gluten free diet, please check the label of the stock to ensure there are no sources of gluten.

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