Pecan Free Irish Lamb Stew
This deeply satisfying stew is everything a cold evening calls for — tender, fall-apart lamb shoulder slow-simmered with sweet potato, parsnips, turnips, and carrots in a rich bone broth that smells absolutely incredible as it cooks. The lamb is seared first in coconut oil to build a serious crust, and that browned fond becomes the flavor foundation for the whole pot. A splash of apple cider vinegar and warm spices like turmeric and ginger give the broth a subtle brightness and depth that sets this apart from a basic weeknight stew. Because every ingredient here is whole and straightforward, there's no need to scan labels for hidden tree nut additives or worry about cross-contact from shared processing facilities. The long, low simmer does the heavy lifting — by the time the lid comes off, the lamb is fork-tender and the vegetables have soaked up every bit of that savory, herb-scented broth. Fresh rosemary and thyme steep right in the pot, then get pulled before serving so you're left with all the flavor and none of the fuss. Finish with a handful of chopped parsley and you've got a bowl that looks and tastes like it took serious skill, even though the stove did most of the work.
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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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