Mushroom Free Irish Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(20)

This is the kind of slow-cooked, soul-warming stew that makes a cold evening feel like a gift. Bone-in lamb shoulder or neck is seared until deeply browned in coconut oil, then braised low and slow with carrots, parsnips, turnips, and sweet potato in a rich bone broth until everything is fall-apart tender and the whole kitchen smells incredible. A splash of apple cider vinegar brightens the broth, while turmeric, ginger, fresh thyme, and rosemary layer in warmth and depth without overwhelming the natural richness of the lamb. For anyone navigating a diet that excludes fungi, this recipe is a genuine win — every single ingredient is straightforward and plant- or animal-based, with zero hidden fillers or broth additives to second-guess (as long as you reach for a compliant bone broth). The long simmer does all the heavy lifting, breaking down the collagen in the lamb until the meat shreds effortlessly and the vegetables melt into the broth. Finish with a scatter of fresh parsley and you have a bowl that looks and tastes like it came from a proper Irish farmhouse kitchen.

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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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