AIP Friendly Irish Lamb Stew
Few things hit harder on a cold evening than a pot of slow-simmered lamb stew, and this one delivers deep, soul-warming flavor from start to finish. Bone-in lamb shoulder is seared until deeply browned in coconut oil, then braised low and slow in bone broth until it practically falls apart — that long simmer is where all the magic happens. Hearty root vegetables like carrots, parsnips, turnips, and sweet potato soak up every bit of that rich, savory broth, making each spoonful genuinely satisfying. A splash of apple cider vinegar brightens the whole pot, while turmeric, ginger, fresh thyme, and rosemary layer in warmth and complexity without relying on any nightshade spices that would otherwise be off the table. Traditional stew recipes often lean on tomato paste, pepper, or flour-based thickeners, so this version is a real find — it gets its body naturally from the collagen-rich lamb and the starchy vegetables breaking down over time. It serves four and comes together in one Dutch oven, which means cleanup is as easy as the cooking process. Finish with a scatter of fresh parsley and you've got a bowl that looks as good as it tastes.
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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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