Chestnut Free Irish Lamb Stew
This hearty, soul-warming stew is exactly the kind of one-pot meal that makes a cold evening feel manageable. Bone-in lamb shoulder or neck is seared until deeply browned in coconut oil, then slow-simmered with carrots, parsnips, turnips, and sweet potato until everything is fall-apart tender and rich with flavor. A splash of apple cider vinegar brightens the broth, while turmeric, ginger, fresh thyme, and rosemary layer in warmth without overwhelming the natural sweetness of the root vegetables. The long, low simmer — about an hour and a half — is what transforms the collagen-rich lamb into something genuinely spoonable and satisfying. Every ingredient here is straightforward and whole, so there's no need to scrutinize labels for hidden fillers or unexpected tree-based additions that can sneak into packaged broths or spice blends. Finish with a scatter of fresh parsley and you've got a bowl that looks as good as it tastes.
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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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