Beef Free Irish Lamb Stew
Rich, slow-simmered lamb shoulder is the heart of this deeply satisfying stew, built around a lineup of root vegetables — carrots, parsnips, turnips, and sweet potato — that soak up every bit of the fragrant broth as they cook. Coconut oil is used for searing, and the braising liquid is a quality bone broth spiked with apple cider vinegar, turmeric, and ginger, giving the whole pot a warmth and depth that feels both nourishing and genuinely crave-worthy. The lamb is seared in batches until deeply browned before anything else goes into the pot, which is the kind of step that separates a good stew from a great one. After a long, gentle simmer, the meat shreds at the touch of a spoon and the vegetables are meltingly tender — the sort of result that makes the whole kitchen smell incredible. Because the recipe relies entirely on lamb rather than beef, it's a natural fit for anyone avoiding red meat from cattle without sacrificing any of the hearty, stick-to-your-ribs satisfaction you'd expect from a classic stew. A scatter of fresh parsley at the end adds a bright, herby finish that cuts through the richness beautifully. This is cold-weather comfort food at its most honest.
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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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