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.
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
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,
- 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
- 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.
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.
Keywords: paleo lamb stew, paleo winter stew, slow cooked lamb shanks, gluten free lamb stew, lectin free lamb stew, keto lamb stew, keto winter stew, keto lamb shanks, paleo stew with bone broth, gluten-free stew with bone broth, lectin-free stew for gut health
ABOUT THE AUTHOR
Hi, I’m Whitney Aronoff, a Holistic Chef based in Laguna Beach, California. I graduated from Southern Methodist University with a degree in Communications, and went on to the health supportive culinary school, The Natural Gourmet Institute, in New York City. I work as a personal chef and teach cooking classes, with a focus on healthy, whole foods cooking.
My goal is to help people feel their best by sharing the delicious, healthy recipes I prepare weekly for my clients. I want you to have the energy to live your best life and fulfil your dreams.
As we become more conscious and make more quality food choices, our body, mind, soul and the planet benefits.