Low Sugar Irish Lamb Stew
This deeply satisfying stew is everything a cold-weather meal should be — rich, hearty, and built on layers of real flavor that develop slowly in the pot. Bone-in lamb shoulder or neck brings serious depth to the broth, and a long, low simmer coaxes out all that collagen for a silky, spoon-coating texture that feels genuinely indulgent. Carrots, parsnips, turnips, and sweet potato make this a complete one-pot meal, with natural sweetness from the vegetables doing all the heavy lifting — no added sugar needed anywhere in the recipe. A splash of apple cider vinegar brightens the whole pot, while turmeric and ginger add a subtle warmth that plays beautifully against the savory bone broth. Fresh thyme and rosemary steep through the entire cook, perfuming every bite without overpowering the lamb. For anyone keeping a close eye on added sugars, this is the kind of recipe that proves you never have to sacrifice comfort or complexity to eat clean — every bit of flavor here is earned honestly from whole ingredients.
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Learn more →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
- 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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