Xanthan Gum Free Irish Lamb Stew

Few things hit harder on a cold evening than a pot of slow-simmered lamb stew built on real, whole ingredients. Bone-in lamb shoulder or neck is seared in coconut oil until deeply browned, then braised low and slow with carrots, parsnips, turnips, and sweet potato in a rich bone broth — no thickeners, no fillers, just collagen from the meat and the natural starch from the vegetables doing all the work. That matters a lot when you're avoiding additives like xanthan gum, which sneaks into a surprising number of packaged broths, spice blends, and even store-bought stews. Here, the broth is kept clean with apple cider vinegar, turmeric, ginger, and fresh thyme and rosemary, so every spoonful is warming and deeply savory without anything artificial propping it up. After an hour and a half of gentle simmering, the lamb shreds at the touch of a spoon and the vegetables are meltingly tender, having soaked up all that herby, golden broth. A scatter of fresh parsley at the end brightens the whole bowl just enough. This is the kind of stew that tastes like it took all day — because in the best possible way, it kind of did.

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