Low Sodium Lamb Stew with Vegetables

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

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Ingredients

4 servings

2 lb bone-in lamb shoulder, cut into 2-inch pieces
1 tsp salt
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
2 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces
2 medium turnips, peeled and cut into 1-inch pieces
3 cups chicken broth
1 tbsp apple cider vinegar
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the lamb pieces dry with paper towels and season all over with the salt and black pepper.
2
Heat the olive oil in a Dutch oven or large heavy-bottomed pot 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 lamb to a plate and set aside.

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