Pistachio Free Irish Lamb Stew
This is the kind of slow-cooked, soul-warming pot that makes the whole house smell incredible on a cold afternoon. Bone-in lamb shoulder or neck gets seared until deeply browned in coconut oil, then simmers low and slow in rich bone broth until it's fall-apart tender and practically melting into the vegetables. Carrots, parsnips, turnips, and sweet potato round out the pot with natural sweetness and body, while turmeric, ginger, fresh thyme, and rosemary layer in warmth without overwhelming the dish. A splash of apple cider vinegar brightens everything at just the right moment, keeping the broth from feeling heavy. Every ingredient here is straightforward and whole-food, so there's no need to scan labels for hidden nut-based fillers or worry about cross-contact from tree nuts lurking in a spice blend or broth. It's a genuinely hearty, satisfying stew that works beautifully for anyone navigating nut allergies without wanting to sacrifice any comfort or flavor. Finish with a scatter of fresh parsley and you've got a bowl that looks and tastes like it took far more effort than it did.
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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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