Celery Free Irish Lamb Stew
This slow-simmered stew is pure cold-weather comfort — deeply savory, rich with tender lamb, and loaded with hearty root vegetables that soak up every drop of the broth. The bone-in shoulder or neck cuts are the secret here, breaking down over a long, gentle simmer until the meat practically falls apart on its own. Carrots, parsnips, turnips, and sweet potato round out the pot with natural sweetness and body, so there's no need for any thickening agents or filler ingredients. A splash of apple cider vinegar brightens the whole thing, while turmeric and ginger add a subtle warmth that makes the broth feel almost medicinal in the best possible way. For anyone navigating a diet that rules out celery and celery-derived ingredients, this recipe is a genuinely satisfying find — the aromatic base comes entirely from onion, garlic, and fresh herbs, so the flavor is bold without any of the usual suspects. It's the kind of stew that tastes even better the next day, making it a smart choice for batch cooking or feeding a crowd on a chilly evening.
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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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