Healing Winter Lamb Stew
Paleo, Lectin-Free & Gluten-Free lamb stew with lamb shanks, root vegetables and bone broth.
I gut healthy meal that will nourish your body and soul.
GUT HEALTHY MEAL
Nothing is better in the winter then a warm, healing meal you can easily reheat three nights in a row.
This dish makes it easy for you to enjoy all those healthy foods you keep hearing about: bone broth, root vegetables, bone marrow.
CHEF TIPS FOR MAKING THIS RECIPE
- Use bone broth as the liquid base in this stew. The flavor is more rich and it has gut healing properties. If you don’t make your own, purchase one in the freezer section of your grocery store. I use Bonafide Provisions when my freezer is out of homemade stock.
- Root vegetables like turnips and rutabagas will be a filling starch without the excess sugar you get from other roots & tubers. Root vegetables are grounding and calming to your body and energetic system. This will help you slow down after a long day.
- These lamb shanks are falling-off-the-bone tender, with the bone marrow soft and easy for you to scoop out into the stew. Don’t toss the bones without scooping out the marrow and putting back in the stew.
HOW TO SERVE STEW
Serve over mashed parsnip root, millet or wilted greens to soak up the flavorful broth.
Add extra vegetables as you like till the whole pot is brimming at the top before going into the oven.
I keep an extra jar of bone broth handy to add to the pot after the first night, so I have generous leftovers the rest of the week. Additionally, each time I serve myself a bowl, I add a generous amount of greens.
I use the greens from the beets and turnips that went into the pot, along with spinach, chard or kale.
with bone broth, root vegetables and carrots.
IF YOU LIKE THIS RECIPE, TRY THE FOLLOWING
- Slow Cooked Lamb Shanks in Bone Broth
- Herbs de Provence Whole Roast Chicken
- Paleo Lamb Meatballs
- Baked Chicken Thighs with Herbs de Provence
Healing Winter Lamb Stew
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: Slow Cook
- Cuisine: Healthy
Description
Nothing is better when it’s cold outside then a warm, healing meal you can easily reheat three nights in a row.
This dish makes it easy for you to enjoy all those healthy foods you keep hearing about: bone broth, root vegetables, bone marrow. This recipe is Paleo, Lectin-Free & Gluten-Free,
Ingredients
- 4 lamb shanks
- ½ yellow onion, medium diced
- 3 celery stalks, medium diced
- 3 garlic cloves, crushed
- 2 small turnips, large diced
- 2 small rutabagas, large diced
- 3 small golden beets, sliced in half
- 5–8 baby turnips, sliced in half
- 4–6 small farmers market carrots
- 3 cups of bone broth (chicken, beef or lamb)
- 1 cup red wine
- 5–8 sprigs of fresh thyme
- 2 sprigs of fresh rosemary
- 1 bay leaf
- 2 T sea salt and freshly ground pepper, enough to cover lamb shanks
- 3 T olive oil
- Handful of parsley, rough chopped for garnish
Instructions
- Preheat oven to 350 degrees. Season the lamb shanks with salt and pepper. In a Dutch oven over medium-high heat, warm 2 tablespoons of the olive oil till just sizzling. Add the shanks and brown on all sides, about 5 minutes total. Transfer to a plate and set aside.
- Turn heat to medium. Add 1 tablespoon of olive oil to the pot, along with the crushed garlic and let sear for 30 seconds. Add onion and celery and sauté on medium-low heat for 5 minutes. Add thyme, rosemary, the bay leaf and stir.
- Pour in the wine and return to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom.
- Add bone broth and all vegetables excluding the carrots. Add lamb shanks, then finish with carrots on top. Bring to a bowl. Cover and place in oven for 1 ½ hours.
- Remove from oven and let sit on stove for 15 minutes. Once ready to serve, carefully remove the lid and add equal amounts off root vegetables, lamb and broth to your bowl. Garnish with fresh minced parsley as desired.
Notes
If you can’t find bone broth and don’t have time to make any, use beef broth instead.
Add in green chard or spinach after you take the pot out of the oven to add extra greens to your meal.
Thank you for reading. Follow Starseed Kitchen on Instagram, Facebook, and Pinterest for more Starseed Kitchen inspiration.
I loved this recipe.