Peanut Free Garlic-Mushroom Cinnamon Lamb Stew

Warm, deeply savory, and perfumed with cinnamon and turmeric, 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 bone broth until the meat is fall-apart tender and the broth has turned rich and silky. Ceylon cinnamon adds a gentle, floral warmth that sets this stew apart from anything you'd find in a can or a restaurant — it's an unexpected touch that absolutely works. Every ingredient here is straightforward and naturally free from peanuts or peanut-derived oils, so there's no need to scrutinize labels or worry about hidden allergens sneaking into your bowl. The apple cider vinegar lifts all those caramelized bits from the bottom of the Dutch oven, building a depth of flavor that tastes like it took far more effort than it did. Finish with a scatter of fresh parsley and you've got a stunning, hearty meal that's as satisfying to make as it is to eat.

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