Emulsifier Free Irish Lamb Stew
Rich, slow-simmered lamb with sweet potato, parsnips, turnips, and carrots — this is cold-weather comfort food at its most satisfying. Every ingredient here is whole and unprocessed, which means no hidden additives, no lecithins, no polysorbates, and none of the stabilizers that sneak into so many packaged broths and store-bought stews. Using bone broth and coconut oil keeps the fat and liquid components completely clean, while apple cider vinegar adds a gentle brightness that lifts the whole pot without relying on any processed souring agents. The lamb is seared hard in a Dutch oven before the long, low simmer, which builds a deep, caramelized base that makes the broth taste like it cooked all day — because it did. Turmeric and ginger weave warmth through every spoonful, and fresh thyme and rosemary do the heavy aromatic lifting without a single processed seasoning blend in sight. By the time the lamb hits 195°F and shreds at the touch of a spoon, the vegetables have soaked up all that savory depth and the whole thing is ready to ladle straight into bowls. A scatter of fresh parsley at the end is optional, but it adds a little color and freshness that makes the dish look 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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