Gelatin Free Irish Lamb Stew
Few things hit harder on a cold evening than a pot of slow-simmered lamb stew, and this one delivers deep, hearty flavor from root vegetables, warming spices, and bone-in lamb that practically falls apart after a long, gentle braise. The broth gets its richness entirely from the meat itself and a good bone broth base — no packets, no powders, and absolutely nothing that would introduce hidden animal-derived setting agents. That matters more than people realize, since many store-bought stocks and flavor bases sneak in additives that aren't always obvious on the label. Here, the liquid stays pure and savory, thickened naturally as the collagen in the lamb shoulder and neck slowly breaks down over an hour and a half of low simmering. Carrots, parsnips, turnips, and sweet potato soak up every bit of that fragrant, turmeric-and-ginger-kissed broth, turning the whole pot into something that tastes like it took all day — because it kind of did, in the best way. A splash of apple cider vinegar brightens everything just enough to keep the richness from feeling heavy. Finish with a handful of fresh parsley and you've got a bowl that's as beautiful as it is satisfying.
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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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