Slow-Braised Lamb Shoulder with Carrot, Parsnip and Bone Broth
A grounding, AIP-compliant braise — lamb shoulder slow-cooked with carrot, parsnip, garlic, and rosemary in bone broth. Lamb provides heme iron the gut absorbs efficiently, while the broth adds collagen and gentle warmth.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Servings
- 1
Ingredients
- 130g (raw)lamb shoulder, cubed
- 120gcarrot, cut in 1-inch pieces
- 100gparsnip, cut in 1-inch pieces
- 80gleek (white and light green), sliced
- 2cloves (6g)garlic, smashed
- 1tbsp (14g)extra virgin olive oil
- 1tbsp (8g)rosemary, chopped
- 1tbsp (8g)thyme, leaves only
- 1cup (240g)bone broth
- 1bay leaf
- 1/4tsp (1.5g)sea salt
Instructions
- 01
Pat the lamb cubes dry and season with sea salt.
- 02
Heat the olive oil in a small Dutch oven or heavy lidded pot over medium-high heat. Brown the lamb on all sides, about 3 minutes total. Transfer to a plate.
- 03
Reduce heat to medium. Add the sliced leek and smashed garlic. Cook 3 minutes until softened.
- 04
Return the lamb to the pot. Add the carrot, parsnip, rosemary, thyme, bay leaf, and bone broth.
- 05
Bring to a gentle simmer, then cover and reduce heat to low. Braise 25 minutes, until the lamb is fork-tender and the root vegetables are cooked through.
- 06
Uncover, raise heat to medium, and reduce the liquid 3-4 minutes until it lightly coats the back of a spoon.
- 07
Discard the bay leaf. Plate, spooning extra broth over the lamb and roots.
Nutrition (per serving)
- Calories
- 590kcal
- Protein
- 32g
- Carbs
- 36g
- Fat
- 30g
- Fiber
- 8g
- Selenium
- 22mcg
- Zinc
- 5mg
- Iron
- 5.2mg
- B12
- 2.5mcg
- Iodine
- 6mcg
- Sodium
- 700mg