Chicken Free Irish Lamb Stew
This hearty, soul-warming stew is built around tender bone-in lamb that slow-simmers until it practically falls apart, surrounded by a medley of carrots, parsnips, turnips, and sweet potato in a rich, herb-scented broth. The deep sear on the lamb before braising is what gives the whole pot that irresistible savory depth — don't skip it. A splash of apple cider vinegar brightens the broth, while turmeric and ginger add a subtle warmth that feels right at home alongside the fresh thyme and rosemary. Bone broth ties everything together into a silky, nourishing base that tastes like it's been cooking all day — because it has. For anyone navigating poultry-free eating, this kind of recipe is a genuine comfort, delivering all the cozy, stick-to-your-ribs satisfaction of a classic braise without a single bird in sight. It's the kind of pot you'll want to make on a cold Sunday afternoon and eat straight from the bowl with nothing else required.
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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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