Rice Free Irish Lamb Stew
This is the kind of stew that makes the whole house smell incredible — deep, savory, and warming from the first simmer to the last spoonful. Bone-in lamb shoulder or neck is the secret here, slowly braising until the collagen breaks down and the meat becomes fall-apart tender in a rich, herb-scented broth. Carrots, parsnips, turnips, and sweet potato round out the pot, giving you hearty, satisfying bites of vegetable in every ladle. A splash of apple cider vinegar brightens the whole thing, while turmeric and ginger add a subtle warmth that feels right at home alongside the fresh thyme and rosemary. Because the base is built on bone broth and naturally starchy root vegetables rather than any grain or filler, this stew is completely grain-free without any workarounds or substitutions — it's just honest, traditional cooking that happens to work beautifully. Serve it straight from the Dutch oven with a scatter of fresh parsley and nothing else required.
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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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