Shellfish Free Garlic-Mushroom Cinnamon Lamb Stew
Rich, warming, and deeply aromatic, this lamb stew is the kind of one-pot meal that makes the whole kitchen smell incredible from the moment the spices hit the pan. Bone-in lamb shoulder or leg is seared until deeply browned, then slow-simmered with cremini mushrooms, carrots, parsnips, and a fragrant blend of Ceylon cinnamon, turmeric, and ginger ā a combination that sounds unexpected but tastes absolutely right. The cinnamon in particular gives the broth a subtle warmth that sets this stew apart from anything you'd find in a standard weeknight rotation. Apple cider vinegar lifts all those browned bits from the bottom of the Dutch oven, building a broth that's complex and savory without relying on anything processed or hard to source. Every ingredient here is straightforward and ocean-free by nature, so there's no need to scrutinize labels or worry about hidden seafood derivatives sneaking into your bowl. After nearly two hours of low, gentle simmering, the lamb becomes fork-tender and practically melts into the vegetables and herb-scented broth. Finish with a scatter of fresh parsley and you've got a stew that's as beautiful to serve as it is satisfying to eat.
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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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