Walnut Free Irish Lamb Stew
This is the kind of slow-cooked comfort food that makes the whole house smell incredible — deeply savory lamb braised low and slow with sweet potato, parsnips, turnips, and carrots until everything is meltingly tender. The bone-in shoulder or neck cuts are key here, releasing rich collagen into the broth as they cook, giving the stew that thick, silky body you just can't fake with a quicker method. Coconut oil handles the searing beautifully, and a splash of apple cider vinegar brightens the whole pot without any sharpness. Turmeric and ginger add a subtle warmth that layers into the broth alongside fresh thyme and rosemary, making every spoonful feel hearty but never heavy. For anyone navigating tree nut concerns, this recipe is naturally free of walnuts and walnut-derived ingredients from start to finish — no swaps needed, no label-checking required. The bone broth base ties everything together with a depth of flavor that tastes like it took far more effort than it actually did. Finish with a scatter of fresh parsley and you've got a bowl that's genuinely impressive, whether it's a weeknight dinner or something you're proud to set on the table for guests.
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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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