Lupin Free Irish Lamb Stew
This hearty, slow-simmered stew is the kind of meal that makes the whole house smell incredible — deeply savory, warming to the bone, and built on a foundation of tender lamb and root vegetables. Bone-in shoulder or neck pieces are seared until deeply browned before braising low and slow, which means the collagen breaks down completely and the meat practically falls apart in the broth. Carrots, parsnips, turnips, and sweet potato soak up every bit of that rich, herb-scented liquid, making each spoonful feel genuinely satisfying. Ground turmeric and ginger add a subtle warmth without overpowering the classic comfort-food character of the dish. Lupin — a legume increasingly found in flour blends, pasta, and packaged seasonings — has no place here, since every ingredient is whole, recognizable, and straightforward. The bone broth base keeps things nourishing and clean, and a splash of apple cider vinegar brightens the whole pot just before it simmers. Fresh parsley scattered over the top at the end is a small touch that makes it feel like something you'd order at a proper Irish pub.
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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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