This Slow Cooked Lamb Stew in Pappardelle Pasta Recipe provides a hearty meal that you and your family will surely love to eat.
Lamb is not only an excellent source of protein but also a fantastic source of iron, mostly in the form of heme iron, which is highly bioavailable and efficient compared to the non-heme iron that is found in most plants. Pair that up with some natural ingredients and a gluten-free pasta and you’ve got a clean and complete detoxifying meal that’s not only deliciously satisfying but also nutritious.
Although this recipe contains 361 calories with 44 grams of carbohydrates, most of the carbs are starch instead of sugar. In fact, this recipe only provides 3 grams of sugar per serving, making it less likely to contribute to obesity. And, it also provides 27 grams of protein which helps our body build, repair, and maintain muscle mass.
Indeed, there are a lot of ways to use and cook lamb meat but this recipe has the perfect combination of flavors and textures. It’s a simple and clean recipe that’s good not only for lunch or dinner but also for special occasions and gatherings. Happy Eating!
Slow Cooked Lamb Stew in Pappardelle Pasta
- 1 teaspoon extra-virgin olive oil
- 6 pieces garlic cloves smashed slightly
- 1 1/2 pounds lamb steak cut against the grain into 8 pieces
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 cups fresh tomatoes chopped
- 1/4 cup homemade, unsalted bone broth
- 1 piece carrot chopped
- 2 pieces bay leaves
- 2 sprigs fresh thyme
- 16 ounces gluten-free pappardelle pasta
- Parsley for garnish as needed
- In a small skillet set over medium-high heat, sauté garlic in EVOO for about 2 minutes or until fragrant and lightly browned. Transfer to a bowl and keep aside.
- Season the lamb with salt and pepper. Using the same skillet, sear for 2 minutes per side. Then, transfer to a 6-quart slow cooker. Don’t forget to add in the fond (the bits and drippings that get stuck at the bottom of the pan) as this is one secret to a flavorful dish!
- Pour in the tomatoes and broth. Add in the sautéed garlic followed by carrots, bay leaves, and thyme.
- Cover and cook on high for 6 hours or on low for 8 to 10 hours. Discard the herbs after.
- Meanwhile, cook the pasta according to package directions. Drain, return to the pot and add the sauce from the slow cooker. Crank up the heat and cook, stirring frequently, for about 1 minute or until well-combined.
- Divide among 8 serving bowls or containers (for later use) and top each with freshly chopped parsley. Serve hot and enjoy!
- Discarding the herbs, especially bay leaves, is an important step. Otherwise, you’ll end up with a pungent and bitter meal. Not to mention that its sharp edges can also cut the mouth, cause choking, or even wound your digestive tract.
- You may put bay leaves and thyme on a sachet d’épices sack so it’s easier to remove once the meat is cooked. You can also use a cheesecloth tied with twine or a loose-leaf tea bag.
- For a high-fiber option, feel free to substitute pappardelle pasta with an equal amount of quinoa.
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