Low FODMAP Lamb Stew with Vegetables

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

This hearty stew builds deep, savory flavor by searing bone-in lamb shoulder until richly browned, then simmering it low and slow with carrots, parsnips, and turnips until everything turns fork-tender. Chicken broth and a splash of apple cider vinegar form a bright, well-seasoned base, while fresh rosemary, thyme, and bay leaves infuse the pot with warm, herbaceous depth as it cooks. Celery adds a gentle savory backbone without overwhelming the dish, and a scatter of fresh parsley at the end keeps things tasting fresh and vibrant. The long braise means the lamb practically falls apart with a fork, and the root vegetables soak up all that concentrated broth. It's a comforting, one-pot dinner that fits neatly into a Low FODMAP kitchen, no sacrifice on flavor or heartiness required.

About Fig

Fig 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 →

Ingredients

4 servings

2 lb bone-in lamb shoulder, cut into 2-inch pieces
1 tsp salt
Morton Iodized Salt - 26 oz McCormick Sea Salt Grinder - 2.12 Oz McCormick Himalayan Pink Salt Grinder - 2.5 Oz Alessi Coarse Sea Salt Kroger® Iodized Salt
See all
½ tsp black pepper
2 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
3 medium carrots, peeled and cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
Ingredient note
A serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 3/4 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!