Paleo Lamb Stew with Vegetables

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

Bone-in lamb shoulder gets seared until deeply browned, then simmered low and slow with carrots, parsnips, and turnips until the meat turns fork-tender and shreds at the lightest touch. The onion and garlic build a savory base, while a splash of apple cider vinegar and fresh rosemary, thyme, and bay leaves keep the broth bright instead of heavy. Everything cooks down in one pot into a thick, hearty stew loaded with root vegetables that soak up all that rich, meaty flavor. A scatter of fresh parsley at the end adds a clean, herby finish to every bowl. It's a satisfying, whole-foods dinner that fits naturally into a Paleo kitchen, no fuss required. Make a big batch — the leftovers taste even better the next day.

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Ingredients

4 servings

2 lb bone-in lamb shoulder, cut into 2-inch pieces
1 tsp salt
McCormick Sea Salt Grinder - 2.12 Oz McCormick Himalayan Pink Salt Grinder - 2.5 Oz Alessi Coarse Sea Salt Food Club Salt SUPERIOR CRYSTAL - PLAIN SALT
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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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