Celery Free Garlic-Mushroom Cinnamon Lamb Stew
This deeply aromatic stew is the kind of slow-cooked comfort food that makes the whole kitchen smell incredible ā warm cinnamon, earthy turmeric, and golden-seared lamb all melding together into something truly special. The combination of cremini mushrooms, sweet carrots, and parsnips gives the broth a rich, layered depth that only gets better the longer it simmers. Ceylon cinnamon is the quiet star here, lending a gentle sweetness that plays beautifully against the savory bone broth and a bright splash of apple cider vinegar. For anyone navigating celery-free cooking, this recipe is a genuine win ā there's no celery or celeriac hiding anywhere in the ingredient list, and the vegetables and spices do all the heavy lifting to build serious flavor without it. Searing the lamb in batches before the long braise is the move that locks in that gorgeous crust and keeps the meat from turning bland and grey. After nearly two hours on a low simmer, the lamb becomes fork-tender and practically falls apart, soaking up every bit of that spiced, herb-scented broth. Ladle it into a wide bowl with a scatter of fresh parsley and you've got a showstopper of a weeknight dinner.
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Learn more āIngredients
4 servings
- 2 lb bone-in lamb shoulder or leg, cut into 2-inch pieces
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 10 oz cremini mushrooms, thickly sliced
- 1 medium yellow onion, roughly chopped
- 6 cloves garlic, thinly sliced
- 2 medium carrots, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- 1 tsp ground ceylon cinnamon
- 1 tsp ground turmeric
- Ā½ tsp ground ginger
- 1 tbsp apple cider vinegar
- 3 cups bone broth (homemade or aip-compliant brand)
- 3 sprigs fresh thyme
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the lamb pieces thoroughly dry with paper towels and season all over with 1 tsp fine sea salt.
- 2
Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the lamb and sear undisturbed for 3ā4 minutes per side, until deeply browned on at least two surfaces. Transfer the seared lamb to a plate and set aside.
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