600 – 800g grass-fed lamb cubes
1 tablespoon coconut oil or olive oil
2 medium red onions, each one cut through the base into 8 wedges (omit for AIP)
4 large cloves garlic, chopped
3 large stalks celery, sliced chunky
2 large carrots, sliced chunky
4 long sprigs thyme
3 cups rich bone broth
1 cup string beans, halved
1 cup leeks, sliced
1 cup baby spinach
¼ packed cup flat leaf parsley, chopped
½ teaspoon Maldon sea salt or to taste
Organic steamed jasmine or Cauli Rice for a grain free option to serve
- Preheat the oven to 150’C.
- Heat a casserole pot to a medium-high heat, add the lamb pieces and cook until golden brown. You don’t need to add oil to the pot as the lamb has enough fat on it already.
- Remove the lamb and set aside until you’re ready for it. Now add the coconut oil to the casserole pot, then add the onion wedges (if not AIP), garlic, celery and carrots and cook, stirring from time to time, on a medium heat for 3-4 minutes until slightly tender.
- Now return the meat to the dish and add the broth, thyme, and leeks. Season and cover with a lid and place in the oven for 1 hour.
- Remove the casserole from the oven, add the string beans and spinach. Cook for a further 30 minutes or until string beans are just tender.
- Remove from the oven and discard the now leafless thyme stalks, ladle the stew into large bowls and scatter parsley over the top.
- Serve with cauliflower rice or steamed organic jasmine rice if you can have grain.