Shellfish Free Irish Lamb Stew
Rich, slow-simmered lamb stew is one of those dishes that feels like a warm hug on a cold evening, and this version delivers every bit of that comfort. Bone-in lamb shoulder or neck is seared until deeply browned before braising low and slow, which means the meat becomes fall-apart tender and the broth turns silky and deeply savory. Carrots, parsnips, turnips, and sweet potato round out the pot with hearty, earthy sweetness that makes every spoonful feel satisfying and complete. 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. Every single ingredient here is straightforward and naturally free from any seafood or shellfish concerns — no hidden sauces, no ambiguous broths, just clean, whole-food cooking from start to finish. This is the kind of recipe that rewards patience: the longer it simmers, the better it gets, and the smell alone will have everyone hovering near the kitchen. Finish with a scatter of fresh parsley and ladle it into deep bowls for a meal that's as nourishing as it is deeply delicious.
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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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