Low Sodium Irish Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

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Ingredients

4 servings

2 lb bone-in lamb shoulder or neck, cut into 2-inch pieces
1 tsp fine sea salt, plus more to taste
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp coconut oil
1 medium yellow onion, roughly chopped
4 cloves garlic, minced
3 medium carrots, cut into 1-inch pieces
2 medium parsnips, cut into 1-inch pieces
2 medium turnips, peeled and cut into 1-inch cubes
2 cups sweet potato, peeled and cut into 1-inch cubes
4 cups bone broth (homemade or aip-compliant brand)
1 tbsp apple cider vinegar
½ tsp ground turmeric
¼ tsp ground ginger
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Pat the lamb pieces thoroughly dry with paper towels and season all over with 1 tsp salt.
2
Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the lamb and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two surfaces. Transfer the seared pieces to a plate and set aside.

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