Chestnut Free Garlic-Mushroom Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(4)

Rich, slow-simmered lamb stew is the kind of meal that makes the whole house smell incredible, and this version delivers on every level. Tender chunks of lamb shoulder are seared until deeply browned, then braised low and slow with cremini mushrooms, carrots, celery, and a warming blend of turmeric, ginger, and Ceylon cinnamon that gives the broth a beautifully complex depth. A splash of apple cider vinegar brightens everything up, while fresh rosemary and thyme keep it grounded and savory. For anyone navigating tree nut restrictions, stews can sometimes be a minefield — thickeners, broths, and spice blends at the store often come with unwanted additions or shared-facility warnings. Here, every ingredient is straightforward and easy to verify, from the coconut oil used for searing to the bone broth that forms the base. The lamb becomes genuinely fork-tender after a long, gentle simmer, practically melting into that fragrant, golden broth. Finish with a scatter of fresh parsley and you have a bowl that feels both nourishing and deeply satisfying.

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Ingredients

4 servings

For the stew

2 lb boneless lamb shoulder, cut into 1 ½-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 ½-inch thick
1 tsp ground turmeric
1 tsp ground ginger
½ 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)

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 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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