Gut Friendly Irish Lamb Stew
Few things are as deeply satisfying as a slow-simmered stew built around tender, falling-off-the-bone lamb, and this one delivers that comfort in every spoonful. Bone-in shoulder or neck is seared until deeply browned before a long, low simmer breaks down the collagen into rich, silky broth — that slow cook is exactly what makes the texture so rewarding. The liquid base is bone broth spiked with apple cider vinegar, a combination that draws out minerals and supports a happy gut without relying on anything inflammatory or hard to digest. Root vegetables like carrots, parsnips, turnips, and sweet potato add natural sweetness and body, while turmeric and ginger bring gentle warmth that's as soothing as it is flavorful. Coconut oil handles the searing, keeping the whole recipe free from seed oils and grain-based thickeners that can sneak into traditional stew recipes. Fresh thyme and rosemary do the heavy lifting on aromatics, so the flavor feels complex and layered even though the ingredient list stays clean and intentional. It's the kind of one-pot meal that tastes like it took all day — because it kind of did, and every minute was worth it.
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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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