Brazil Nut Free Irish Lamb Stew
This is the kind of slow-cooked, soul-warming stew that makes the whole house smell incredible on a cold afternoon. Bone-in lamb shoulder or neck gets seared in coconut oil until deeply browned, then simmers low and slow in rich bone broth until the meat is fall-apart tender and the collagen has fully broken down into the sauce. Carrots, parsnips, turnips, and sweet potato round out the pot with natural sweetness and body, while fresh thyme and rosemary keep everything grounded and aromatic. A splash of apple cider vinegar and a whisper of turmeric and ginger add just enough brightness and warmth to lift the whole dish without overpowering the savory depth. Every ingredient here is straightforward and whole-food — no nuts of any kind, no hidden fillers, no reason to second-guess the label on anything. It's the kind of recipe where you can cook with total confidence and just focus on the food. Finish with a scatter of fresh parsley and ladle it into deep bowls for a dinner that genuinely delivers.
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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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