Artificial Flavors Free Irish Lamb Stew
There is something deeply satisfying about a pot of lamb stew that has been slowly coaxed into something rich, tender, and genuinely nourishing. Bone-in lamb shoulder or neck is seared until deeply browned in coconut oil, then braised low and slow with carrots, parsnips, turnips, and sweet potato until everything is meltingly soft and the broth turns silky. The seasoning here is refreshingly straightforward — turmeric, ground ginger, fresh thyme, and rosemary do all the heavy lifting, with a splash of apple cider vinegar brightening the whole pot. Every single ingredient is whole and recognizable, which means you never have to squint at a label wondering what "natural flavoring" actually means. Using a quality bone broth — homemade or a clean-label brand — keeps the base honest and deeply savory without any mystery additives. The result is a stew that tastes like it has been simmering all day in the best possible way, with lamb that shreds at the touch of a spoon and vegetables that have soaked up every bit of that herby, golden broth. A scatter of fresh parsley at the end adds a little brightness, and honestly, a bowl of this needs nothing else.
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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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