Dairy Free Irish Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(20)

Rich, slow-simmered lamb stew is one of those deeply satisfying cold-weather dishes that feels like it took all day — and this one genuinely does, in the best possible way. Bone-in lamb shoulder or neck is seared hard in coconut oil until deeply browned, building the kind of layered, savory base that makes every spoonful taste like something your grandmother would have made. Carrots, parsnips, turnips, and sweet potato all go into the pot together, soaking up a bone broth that's been brightened with apple cider vinegar and warmed with turmeric and ginger. Fresh thyme and rosemary do the slow work of perfuming the whole stew as it simmers low and covered for nearly two hours. The result is fall-apart lamb and meltingly tender vegetables in a broth that's naturally rich and glossy — no cream, no butter, no dairy of any kind needed to get there. Coconut oil and quality bone broth do all the heavy lifting, so you're not sacrificing any of that hearty, stick-to-your-ribs comfort. A scatter of fresh parsley at the end adds a little brightness before you ladle it into bowls.

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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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