Breastfeeding Friendly Garlic-Mushroom Lamb Stew
Rich, slow-simmered lamb shoulder paired with earthy cremini mushrooms and a deeply savory bone broth base ā this stew is the kind of meal that feels genuinely restorative after a long day. The lamb is seared until deeply browned before braising low and slow, which builds layers of flavor you just can't rush. Bone broth brings a nourishing, collagen-rich foundation to the pot, while turmeric, ginger, and Ceylon cinnamon add warmth without overwhelming the dish. Carrots and celery round out the bowl with hearty vegetables that hold up beautifully through the long simmer. For anyone navigating a nutrient-dense eating approach while nursing, this recipe leans on whole, recognizable ingredients ā no processed fillers, no hidden additives, just clean, real food. The apple cider vinegar adds a subtle brightness that balances the richness of the lamb, and a handful of fresh parsley at the end keeps things feeling fresh. It's the kind of deeply satisfying stew you'll want to make in a big batch and come back to all week.
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Learn more āIngredients
4 servings
For the stew
- 2 lb boneless lamb shoulder, cut into 1 Ā½-inch cubes
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 1 lb cremini mushrooms, quartered
- 3 medium carrots, cut into 1-inch pieces
- 2 stalks celery, sliced Ā½-inch thick
- 1 tsp ground turmeric
- 1 tsp ground ginger
- Ā½ tsp ceylon cinnamon
- 4 cups bone broth, homemade or aip-compliant brand
- 1 tbsp apple cider vinegar
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Pat the lamb cubes 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 in a single layer and sear undisturbed for 3ā4 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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