Carrageenan Free Irish Lamb Stew
This is the kind of slow-cooked, soul-warming stew that earns a permanent spot in your cold-weather rotation. Bone-in lamb shoulder or neck simmers low and slow until it practically falls apart, surrounded by sweet potato, parsnips, turnips, and carrots that soak up every bit of that rich, herb-scented broth. A splash of apple cider vinegar and a touch of turmeric and ginger give the whole pot a subtle brightness and depth that keeps each spoonful interesting. For anyone navigating a carrageenan-free lifestyle, store-bought broths and processed convenience foods can be a minefield — this recipe sidesteps all of that by building its liquid base from a clean, AIP-compliant bone broth and whole, unprocessed vegetables. Coconut oil handles the searing beautifully, and fresh thyme and rosemary do the heavy lifting on flavor without any hidden additives. The result is a deeply nourishing bowl that tastes like it took serious effort, even though the stove does most of the work once everything is in the pot.
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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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