Seed Oil Free Irish Lamb Stew
Few things hit harder on a cold evening than a deeply savory, slow-simmered stew built around tender, fall-apart lamb. This one layers bone-in shoulder or neck with carrots, parsnips, turnips, and sweet potato, so every bowl is packed with hearty, naturally sweet vegetables that soak up all that rich braising liquid. Coconut oil stands in for the usual cooking fats, keeping every drop of this recipe completely free from refined vegetable and seed oils without sacrificing the deep sear that makes the lamb so flavorful. A splash of apple cider vinegar and a quiet warmth from turmeric and ginger give the broth a subtle complexity that goes way beyond a basic weeknight stew. The long, low simmer — about an hour and a half — is what transforms the collagen-rich cuts into something that practically melts against a spoon, while the bone broth base adds body and depth you just can't fake. Fresh thyme and rosemary do the heavy lifting on aromatics, and a handful of chopped parsley at the end brightens the whole thing up. It's the kind of recipe that makes your kitchen smell incredible and rewards a little patience with something genuinely special.
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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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