Wheat Free Irish Lamb Stew
This hearty, soul-warming stew is built on bone-in lamb shoulder slow-simmered with carrots, parsnips, turnips, and sweet potato until everything is meltingly tender and deeply savory. The broth gets its richness from the lamb itself and a splash of apple cider vinegar, which brightens the whole pot and helps break down the collagen for that silky, spoon-coating texture. Turmeric and ginger add a subtle warmth that feels right at home alongside the fresh thyme and rosemary — classic aromatics that make your kitchen smell absolutely incredible. Traditional stews often rely on flour to thicken the base, but this one skips it entirely without sacrificing any body or depth, letting the root vegetables and bone broth do all the heavy lifting. Coconut oil is used for searing, and every other ingredient is naturally free of grain-based additives, so there's no need to scrutinize labels or make substitutions. It's the kind of low-and-slow comfort food that rewards patience — after an hour and a half on the stove, the lamb shreds at the touch of a spoon and the vegetables soak up every bit of that fragrant, golden broth. Finish with a scatter of fresh parsley and you've got a bowl that feels both rustic and completely satisfying.
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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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