Chestnut Free Garlic-Mushroom Cinnamon Lamb Stew
Rich, slow-simmered lamb stew is the kind of meal that makes the whole house smell incredible, and this version delivers on every level. Bone-in lamb shoulder or leg gets a deep, caramelized sear before braising low and slow with golden cremini mushrooms, sweet carrots, and earthy parsnips until everything is fall-apart tender. The real magic here is the spice blend ā Ceylon cinnamon, turmeric, and ground ginger layer in warmth and depth without any heaviness, making the broth something you'll want to drink straight from the bowl. Apple cider vinegar adds a subtle brightness that lifts the whole dish, while bone broth keeps it deeply savory and nourishing. For anyone navigating tree nut concerns, this recipe is completely built around whole, straightforward ingredients ā no hidden fillers, no nut-based thickeners, just honest pantry staples doing serious work. A Dutch oven and a little patience are all you need to pull this off, and the payoff is a stew that tastes like it took far more effort than it did. Finish with a scatter of fresh parsley and you've got a centerpiece-worthy bowl that's as comforting as cooking gets.
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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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