Nightshade Free Irish Lamb Stew
Rich, slow-simmered lamb stew is one of those deeply satisfying meals that feels like it should be complicated — but this version is surprisingly straightforward and completely free of tomatoes, peppers, and other nightshade ingredients that can make classic stew recipes off-limits. Bone-in lamb shoulder or neck is seared in coconut oil until deeply browned, building a savory base that carries the whole pot. Carrots, parsnips, turnips, and sweet potato take the place of the usual potato-and-tomato combination, giving you that hearty, chunky texture without any of the problematic ingredients. A splash of apple cider vinegar and warm spices like turmeric and ginger add brightness and depth, while fresh thyme and rosemary do the heavy aromatic lifting. The long, low simmer — about an hour and a half — breaks down the collagen in the lamb until it's fall-apart tender and the broth turns silky and rich. Using an AIP-compliant bone broth keeps the whole recipe clean from start to finish, so there's no need to scrutinize labels or worry about hidden additives. Finish with a scatter of fresh parsley and you've got a bowl that's genuinely comforting, deeply nourishing, and built entirely from ingredients you can trust.
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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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