Nourishing Lamb Stew (Perfect for Postpartum)
A warming lamb stew, bulked out with farro, or swap out with brown lentils to make it gluten-free
Ingredients
2 lamb shanks
2 tbsp tallow (or other cooking fat)
1 brown onion, diced
4 garlic cloves, minced
2 carrots, diced
3-4 potatoes, diced
1/2 cup farro or brown lentils
1/2 cup white wine
Broth or water (enough to just cover)
3 tablespoons seasoning of choice (see notes)
Salt and pepper, to taste
Method
Method
Place your farro or lentils in a bowl, cover with cold water and soak for at least 2 hours, or overnight if preferred. Drain and rinse before using.
Preheat your oven to 150°C.
Melt tallow in a cast iron pot or Dutch oven over medium-high heat. Season the lamb shanks generously with salt and pepper, then sear on each side until deeply browned, around 3-4 minutes per side. Remove and set aside.
Reduce heat to medium. Add onion, garlic and carrot and cook for 4-5 minutes, stirring occasionally, until the onion is softened and translucent but not browned.
Stir through the potatoes and seasoning and let everything mingle for a minute or two.
If using, pour in the white wine and stir to scrape up any browned bits from the base of the pot. Let it bubble for a minute.
Return the lamb shanks to the pot. Add the drained farro or lentils and pour over enough broth or water to just cover everything. Season with salt and pepper.
Bring to a gentle simmer on the stovetop, then cover and transfer to the oven. Cook for 3.5 to 4 hours, until the lamb is fall-off-the-bone tender and the stew has thickened.
Remove from the oven and rest for 10 minutes before serving.
Notes
Seasoning – this stew is forgiving and suits a range of flavour profiles. Mingle Everything Seasoning and Mingle Greek Garlic are both beautiful here, or keep it simple with dried rosemary and thyme. Use whatever you love.
Farro or lentils – farro adds a lovely chewy texture but contains gluten. Both benefit from soaking, which reduces cooking time and improves digestibility. Soak for at least 2 hours or overnight, then drain and rinse before adding to the pot.
Tallow – beef tallow is ideal for its high smoke point and rich flavour, but any solid cooking fat works well.
Liquid – a good quality bone broth will deepen the flavour considerably, but water works fine – the lamb and spices carry the dish
Freezing – this is the perfect dish to freeze for postpartum (or just to fill up your freezer with healthy options)
About the Author
Caitlin is a clinical herbalist based in Nambucca Heads, NSW, and the founder of Little Bloom Herbs. Her practice focuses on preconception, pregnancy, and postpartum care, supporting women through every stage of the journey with a food-and-lifestyle-first, ancestral approach.
Caitlin works with women across Australia via in-person and Zoom consultations, and is passionate about helping mothers nourish themselves deeply – not just through pregnancy, but in the often-overlooked postpartum period. She believes that real food, prepared simply and intentionally, alongside targeted herbal support, is one of the most powerful combinations we have for restoring and rebuilding after birth.
This lamb stew is the kind of recipe she recommends to postpartum clients and reaches for herself – rich in iron and protein, warming, and easy to prepare in a big batch for the freezer.
You can find Caitlin at littlebloomherbs.com