Almond Free Irish Lamb Stew
This is the kind of stew that makes the whole house smell incredible — deeply savory, warming, and built on honest, wholesome ingredients. Bone-in lamb shoulder or neck is seared until deeply browned before slow-simmering in rich bone broth, which means the meat becomes fall-apart tender and the broth develops a full, rounded flavor all on its own. Carrots, parsnips, turnips, and sweet potato round out the pot with natural sweetness and body, so there's no need for thickeners or fillers that might sneak in unwanted ingredients. A splash of apple cider vinegar brightens everything up, while turmeric, ginger, fresh thyme, and rosemary layer in warmth and fragrance without overwhelming the dish. Tree nuts have absolutely no place in a recipe like this, and every single ingredient here is straightforward and easy to verify — great news if you're navigating labels with care. It's a one-pot meal that rewards patience, and the long, gentle simmer does most of the work for you. Finish with a scatter of fresh parsley and bring it straight to the table.
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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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