Paraben Free Irish Lamb Stew
This hearty, slow-simmered stew is the kind of meal that makes the whole house smell incredible — deeply savory, warming from the inside out, and built on ingredients you can actually trust. Bone-in lamb shoulder or neck brings rich, collagen-packed flavor that only gets better the longer it simmers, while carrots, parsnips, turnips, and sweet potato round out the pot with natural sweetness and substance. Coconut oil handles the searing, bone broth forms the base, and a splash of apple cider vinegar brightens everything without relying on any synthetic additives or preservatives that can sneak into store-bought versions of this classic. Fresh thyme and rosemary do the heavy lifting on aromatics, and a pinch of turmeric and ginger add gentle warmth without overwhelming the dish. For anyone navigating ingredient sensitivities around synthetic preservatives, cooking from scratch like this puts you fully in control of what goes into the pot. The result is fall-apart tender lamb in a broth that's rich, clean, and deeply satisfying — the kind of stew that earns a permanent spot in your cold-weather rotation.
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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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