Citrus Free Irish Lamb Stew
Rich, slow-simmered lamb stew is one of those dishes that feels like a warm hug on a cold evening, and this version delivers every bit of that comfort. Bone-in lamb shoulder or neck is seared until deeply browned in coconut oil, then braised low and slow with carrots, parsnips, turnips, and sweet potato until everything is meltingly tender and the broth turns silky with collagen. Turmeric and ground ginger add a gentle warmth that layers beautifully with the fresh thyme and rosemary, giving the stew a depth that tastes like it took far more effort than it did. For anyone navigating a citrus-free lifestyle, stews like this can be tricky because many recipes sneak in lemon juice or orange zest for brightness — here, a splash of apple cider vinegar does that job perfectly without any citrus in sight. The bone broth base keeps everything rich and nourishing, and the long simmer means the lamb practically falls apart at the touch of a spoon. A scatter of fresh flat-leaf parsley at the end adds a pop of color and freshness that ties the whole bowl together. This is the kind of recipe you'll come back to all season long.
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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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