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Winter Lamb Stew with Bone Broth & Root Vegetables - Chef Whitney Aronoff | Starseed Kitchen

Healing Winter Lamb Stew

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  • Author: Chef Whitney Aronoff
  • 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


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
  • 58 baby turnips, sliced in half
  • 46 small farmers market carrots
  • 3 cups of bone broth (chicken, beef or lamb)
  • 1 cup red wine
  • 58 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.