Nutmeg Free Irish Lamb Stew
This is the kind of stew that makes the whole house smell incredible — deeply savory lamb, sweet root vegetables, and fragrant herbs all simmering low and slow until everything is impossibly tender. The bone-in shoulder or neck pieces are key here, releasing rich collagen into the broth as they cook, giving the whole pot a silky, full-bodied texture that feels like pure comfort. Carrots, parsnips, turnips, and sweet potato round out the bowl with natural sweetness and heft, so every spoonful is satisfying without being heavy. Many warming stews and spice blends sneak in nutmeg as a background note, but this recipe leans on turmeric, ginger, fresh thyme, and rosemary instead — building real depth without it. A splash of apple cider vinegar brightens everything at just the right moment, cutting through the richness of the lamb and keeping the flavors lively. The long, covered simmer does most of the work for you, so this is an ideal weekend cook that rewards patience with fall-apart meat and a broth you'll want to drink straight from the bowl.
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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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