Oats Free Irish Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(20)

This hearty, slow-simmered stew is the kind of meal that fills your kitchen with an irresistible aroma and warms you from the inside out. Bone-in lamb shoulder or neck is seared until deeply browned, then braised low and slow with carrots, parsnips, turnips, and sweet potato until everything is meltingly tender and rich with flavor. A splash of apple cider vinegar brightens the broth, while turmeric, ginger, fresh thyme, and rosemary layer in warmth and depth without relying on any grain-based thickeners or fillers. Traditional stew recipes can sneak in rolled oats or barley as a thickener, but this version builds its body entirely from collagen-rich bone broth and those hearty root vegetables — no grains needed at any step. Coconut oil handles the searing beautifully, keeping the whole dish clean and straightforward from start to finish. The lamb reaches that magical fork-tender, shred-with-a-spoon texture after a long, gentle simmer, making every bite deeply satisfying. Finish with a scatter of fresh parsley and you have a bowl that feels both rustic and completely nourishing.

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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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