Citric Acid Free Garlic-Mushroom Cinnamon Lamb Stew
Warm, deeply savory, and fragrant with earthy spice, this lamb stew is the kind of slow-cooked comfort food that makes the whole house smell incredible. Bone-in lamb shoulder or leg is seared until deeply browned, then braised low and slow with cremini mushrooms, carrots, parsnips, and a bone broth base until the meat is fall-apart tender. Ceylon cinnamon, turmeric, and ground ginger layer in a subtle warmth that feels complex without being sharp or acidic ā a real win when so many stew recipes lean on tomatoes or citrus to build depth. A small splash of apple cider vinegar does the heavy lifting here, lifting the browned bits from the pot and brightening the whole dish without introducing any citric acid. For anyone navigating sensitivities to that additive, it can hide in unexpected places ā packaged broths, spice blends, even canned vegetables ā so using a homemade or carefully sourced AIP-compliant bone broth keeps this recipe genuinely clean. The result is a rich, glossy stew that tastes like it took serious effort, even though the technique is mostly just patience. Finish with a scatter of fresh parsley and you have a bowl that is as beautiful as it is satisfying.
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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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