Gluten Free Irish Lamb Stew
Rich, slow-simmered lamb stew is one of those deeply satisfying cold-weather meals that feels like it took all day — and this version absolutely delivers on that promise. Bone-in lamb shoulder or neck is seared until deeply browned in coconut oil, which builds a savory foundation before the broth even hits the pot. Sweet potato, parsnips, turnips, and carrots round out the bowl with natural sweetness and body, so there's no need for flour or any thickener to make it feel hearty and complete. A splash of apple cider vinegar and warm spices like turmeric and ginger give the broth a subtle brightness and depth that sets this apart from a basic weeknight stew. The long, low simmer — about an hour and a half — coaxes the collagen out of the bones and transforms the meat into something fork-tender and almost silky. Bone broth ties everything together, and because the recipe calls for a homemade or compliant brand, you stay in control of exactly what goes into the pot. Fresh rosemary and thyme do the heavy lifting on aromatics, and a handful of parsley at the end keeps it feeling vibrant and fresh.
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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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