Citric Acid Free Irish Lamb Stew
Few things are as deeply satisfying as a slow-simmered stew built on tender, fall-apart lamb and a pot full of hearty root vegetables. Bone-in shoulder or neck pieces bring rich collagen to the broth as they cook low and slow, creating that silky, spoonable texture that makes a bowl of stew feel like a full embrace. Carrots, parsnips, turnips, and sweet potato all go in together, soaking up every bit of flavor from the bone broth, fresh thyme, and rosemary as the stew gently bubbles away. For anyone navigating a citric acid sensitivity, this recipe is a genuine find — there are no tomatoes, citrus, or processed flavor additives hiding in the ingredient list, just clean, whole-food building blocks from start to finish. The apple cider vinegar adds a gentle brightness that keeps the broth from feeling flat, and the turmeric and ginger bring warmth without any of the usual store-bought seasoning concerns. Searing the lamb in batches before the long simmer is the move that takes this from good to genuinely great — those browned edges dissolve into the broth and make the whole pot taste like it cooked all day. Finish with a scatter of fresh parsley and you have a bowl that is rustic, nourishing, and completely worth the wait.
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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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