Soy Free Irish Lamb Stew
This hearty, slow-simmered stew is the kind of meal that fills the whole kitchen with an aroma so good it's hard to wait for the bowl. Bone-in lamb shoulder or neck braises low and slow until it's completely fork-tender, falling apart into rich, collagen-thick broth that coats every vegetable in deep, savory flavor. Carrots, parsnips, turnips, and sweet potato round out the pot, making this as nourishing as it is satisfying. A splash of apple cider vinegar brightens the broth, while turmeric, ginger, and fresh thyme and rosemary add warmth and complexity without relying on any soy-based sauces or seasonings — which can sneak into a lot of store-bought broths and spice blends. Using an AIP-compliant bone broth keeps the whole pot clean and worry-free from start to finish. Coconut oil handles the searing beautifully, giving the lamb that deeply browned crust that makes the finished stew taste like it came from a proper Irish farmhouse kitchen. Finish with a scatter of fresh parsley and you've got a bowl that's as comforting as comfort food gets.
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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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