Nitrate & Nitrite Free Garlic-Mushroom Cinnamon Lamb Stew
Deeply savory and warmly spiced, this lamb stew is the kind of slow-cooked comfort food that makes the whole kitchen 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 fragrant blend of Ceylon cinnamon, turmeric, and ginger ā a combination that sounds unexpected but tastes completely natural together. For anyone navigating processed meat concerns or scrutinizing store-bought broths and seasoning packets for hidden preservatives, this recipe keeps things clean from start to finish, relying on whole vegetables, coconut oil, apple cider vinegar, and a quality bone broth with nothing added that shouldn't be there. The long simmer does all the heavy lifting, coaxing the lamb into fork-tender, fall-apart pieces that drink up every bit of that aromatic broth. Golden mushrooms add an earthy depth that makes this feel genuinely hearty rather than just healthy. A handful of fresh parsley scattered over the top at the end brightens the whole bowl and makes it look as good as it tastes. This is a stew worth making on a slow weekend afternoon and eating all week long.
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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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