Gut Friendly Garlic-Mushroom Cinnamon Lamb Stew
This deeply aromatic stew is the kind of slow-cooked comfort food that earns a permanent spot in your rotation. Bone-in lamb shoulder simmers low and slow in a rich bone broth base until it's fall-apart tender, surrounded by hearty carrots, parsnips, and golden cremini mushrooms. Ceylon cinnamon, turmeric, and ground ginger bring a warm, layered depth that makes the whole kitchen smell incredible ā and those spices are doing real work beyond flavor, making this a smart choice for anyone prioritizing ingredients that support a happy gut. Bone broth forms the backbone of the liquid, and a splash of apple cider vinegar brightens everything while helping to lift all those deeply browned bits from the pot. Coconut oil handles the searing, keeping the whole recipe free from anything that might irritate a sensitive digestive system. The long, gentle simmer does most of the heavy lifting, so the technique is forgiving even if you're new to braising. Finish with a scatter of fresh parsley and you've got a bowl that feels both nourishing and genuinely 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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