Irish Lamb & Root Vegetable Stew

Prep Time: 15 min | Cook Time: 2.5 hrs | Serves: 6 The Story This is the kind of stew that fills a kitchen with warmth before it even hits the table. Lamb shoulder is one of the most forgiving braising cuts — the longer it cooks in bone broth, the better it gets. Ingredients 1kg lamb shoulder, bone-in or boneless, cut into chunks 750ml NourishYourself Beef Bone Broth 3 medium potatoes, cubed 3 carrots, sliced 2 parsnips, cubed 1 large onion, diced 3 cloves garlic, minced 2 sprigs fresh rosemary 3 sprigs fresh thyme 1 tbsp Worcestershire sauce Salt and pepper Fresh flat-leaf parsley to finish Method Season lamb generously. Brown in batches in a heavy pot over high heat. Set aside. Sauté onion and garlic in the same pot until softened, about 5 minutes. Return lamb to pot. Add bone broth, Worcestershire, rosemary, and thyme. Bring to a simmer. Cover and cook at 325°F for 1.5 hours. Add potatoes, carrots, and parsnips. Cook uncovered a further 45 minutes until vegetables are tender and broth has thickened. Season to taste. Finish with fresh parsley and crusty bread on the side. Why This Works Root vegetables absorb the mineral-rich bone broth as they cook, making every bite as nourishing as the broth itself.

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