Low Iodine Garlic-Mushroom Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(4)

Rich, deeply savory, and built around whole ingredients you can actually trust, this lamb stew is the kind of comfort food that feels indulgent without any of the usual ingredient headaches. Lamb shoulder is a naturally low-iodine protein, and every other component here — cremini mushrooms, carrots, celery, fresh garlic, and warming spices like turmeric, ginger, and Ceylon cinnamon — keeps things clean and compliant without sacrificing an ounce of flavor. Coconut oil replaces butter for the sear, and the bone broth base (homemade or a carefully sourced AIP-compliant brand) means you stay in control of what goes into the pot. The technique matters too: searing the lamb in batches builds a serious crust and layers of flavor that a quick simmer just can't replicate. Apple cider vinegar adds a subtle brightness that balances the earthiness of the mushrooms and the warmth of the spices. After an hour and a half of low, slow simmering, the lamb turns fork-tender and practically melts into the broth, making every spoonful deeply satisfying. A handful of fresh parsley over the top at the end is optional, but it adds a pop of color and freshness that really pulls the whole bowl together.

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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
Chef's tip
Fine sea salt and table salt measure the same - no conversion needed.
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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