Legume Free Irish Lamb Stew
Rich, slow-simmered lamb stew is one of those dishes that feels like a hug in a bowl, and this version delivers every bit of that comfort without a single bean, lentil, or pea in sight. Bone-in lamb shoulder or neck is seared in coconut oil until deeply browned, which builds a savory base that carries the whole pot. Carrots, parsnips, turnips, and sweet potato round out the vegetables, giving you plenty of hearty texture and natural sweetness as everything slowly becomes tender in a bone broth bath. A splash of apple cider vinegar brightens the richness, while turmeric, ginger, fresh thyme, and rosemary layer in warmth and depth without relying on any legume-based thickeners or fillers. Many store-bought stew mixes and broths sneak in pea protein or bean-derived starches, so using an AIP-compliant broth here keeps things genuinely clean. After an hour and a half of low, gentle simmering, the lamb practically falls apart and the broth turns silky from the collagen in the bones — no flour, no cornstarch, no shortcuts needed. A handful of fresh parsley scattered over the top at the end adds a little brightness right before serving.
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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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