Hearty, warming, and deeply savory, this lamb stew is the kind of one-pot meal that makes the whole kitchen smell incredible. Boneless lamb shoulder is seared until deeply browned before slow-simmering in bone broth, which gives the finished dish a rich, full-bodied base that feels anything but light. Cremini mushrooms add an earthy depth, while carrots and celery bring sweetness and body to every spoonful. The spice blend — turmeric, ginger, and Ceylon cinnamon — gives the broth a subtle warmth that's complex without being overpowering. A splash of apple cider vinegar and fresh rosemary and thyme round everything out, keeping the flavors bright even after a long, low simmer. For anyone avoiding beef, this is the kind of stew that proves you're not missing a thing — lamb shoulder becomes fork-tender and practically melts into the broth after an hour and a half on the stovetop. Finish with a handful of fresh parsley and serve straight from the pot.
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Pat the lamb cubes dry with paper towels and season all over with 1 tsp fine sea salt.
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 in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared lamb to a plate and set aside.
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