Seeds Free Irish Lamb Stew
There is something deeply comforting about a pot of lamb stew that has been slowly simmering until the meat practically falls apart on its own. Bone-in lamb shoulder or neck is the real star here — the collagen-rich cuts break down over a long, gentle braise, giving the broth a silky, full-bodied richness that no shortcut can replicate. Root vegetables like carrots, parsnips, turnips, and sweet potato soak up all that savory depth while holding their shape just enough to give every spoonful some satisfying substance. Coconut oil handles the searing beautifully, and the combination of turmeric, ground ginger, fresh thyme, and rosemary layers in warmth without relying on any seed-based spices or blends that could sneak in unwanted ingredients. A splash of apple cider vinegar brightens the whole pot and balances the richness of the broth in a way that feels almost effortless. For anyone navigating a seeds-free lifestyle, this kind of recipe is a genuine relief — every ingredient is straightforward, easy to verify, and free from the hidden seed oils or spice blends that make so many comfort food classics off-limits. Finish with a scatter of fresh parsley and you have a bowl that is hearty, nourishing, and completely worth the wait.
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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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