Bone-in lamb shoulder gets seared until deeply browned, then simmered low and slow with carrots, celery, parsnips, and turnips until it's fall-apart tender and the vegetables turn silky. A splash of apple cider vinegar brightens the rich broth, while rosemary, thyme, and bay leaves infuse every spoonful with deep, herby flavor. This is the kind of one-pot stew that rewards patience — an hour and a half of gentle simmering turns humble ingredients into something deeply savory and warming. Fresh parsley scattered over the top at the end adds a clean, peppery lift to balance the richness. It's a hearty, comforting bowl that fits neatly into a gluten free kitchen without sacrificing any of that slow-cooked, cold-weather satisfaction.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Pat the lamb pieces dry with paper towels and season all over with the salt and black pepper.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
