Honey Free Irish Lamb Stew
This is the kind of stew that makes the whole house smell incredible — deeply savory, warming, and built on layers of real flavor from properly seared lamb and a fragrant broth. The bone-in shoulder or neck pieces are the secret here, breaking down over a long, slow simmer until the meat is fall-apart tender and the collagen has melted into the broth, giving it that rich, silky body you just can't rush. Root vegetables like carrots, parsnips, turnips, and sweet potato soak up every bit of that goodness as they cook, making each spoonful hearty and satisfying. A splash of apple cider vinegar brightens the whole pot, while turmeric and ginger add subtle warmth without overpowering the classic, rustic character of the dish. Many store-bought stew bases and broths sneak in sweeteners, but this recipe keeps things completely clean — the depth of flavor comes entirely from the broth, aromatics, and those fresh herb sprigs. It's a naturally sweet-free, wholesome bowl that doesn't feel like it's missing a single thing.
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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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