Hazelnut Free Irish Lamb Stew
This is the kind of stew that makes the whole house smell incredible — deeply savory, warmly spiced, and built on honest, wholesome ingredients. Bone-in lamb shoulder or neck is seared until deeply browned before slow-simmering with carrots, parsnips, turnips, and sweet potato in a rich bone broth, so every spoonful is packed with tender meat and meltingly soft vegetables. A splash of apple cider vinegar brightens the broth, while turmeric, ginger, fresh thyme, and rosemary layer in that slow-cooked complexity you just can't rush. Tree nut allergies can make rich, restaurant-style stews feel risky — finishing oils, garnishes, and pre-made broths are all common culprits — but every ingredient here is straightforward and easy to verify. Coconut oil handles the searing beautifully, and using a trusted AIP-compliant or homemade bone broth keeps the whole pot clean and worry-free. The lamb braises low and slow until it hits that fork-tender, collagen-rich texture that practically melts when you press it with a spoon. Finish with a scatter of fresh parsley and you've got a bowl that feels like a proper Sunday celebration any night of the week.
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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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