Citric Acid Free Garlic-Mushroom Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

Citric Acid Free Garlic-Mushroom Lamb Stew

Rich, slow-simmered lamb stew is the kind of meal that makes the whole house smell incredible, and this version delivers deep, layered flavor without any of the citrus-derived additives that can sneak into store-bought broths, seasonings, and packaged sauces. Avoiding citric acid in a hearty stew usually means scrutinizing every label, but this recipe keeps things clean by building its base from whole ingredients you can see and trust. The lamb shoulder is seared hard in coconut oil until deeply browned, which creates a savory foundation that carries the entire dish. Cremini mushrooms, carrots, and celery add body and earthiness, while turmeric, ginger, and Ceylon cinnamon bring a warmth that feels almost exotic without overpowering the meat. A small pour of apple cider vinegar and a good bone broth — homemade or a carefully sourced AIP-compliant brand — round out the braise with brightness and depth. After an hour and a half of low, gentle simmering, the lamb becomes fork-tender and practically melts into the broth, making every spoonful satisfying and substantial. Finish it with a handful of fresh parsley and you have a bowl that feels both nourishing and genuinely special.

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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
Morton Sea Salt Mediterranean Fine - 17.6 Oz Morton Fine Sea Salt Alessi Fine Sea Salt - 24 Oz Real Salt Sea Salt Fine - 26 Oz La Baleine Sea Salt Fine - 26.5 Oz
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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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