Oats Free Garlic-Mushroom Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(4)

Rich, deeply savory, and built on nothing but whole ingredients, this garlic-mushroom lamb stew is the kind of pot that makes the whole kitchen smell incredible. Boneless lamb shoulder gets seared until deeply browned, then slow-simmered in bone broth with cremini mushrooms, carrots, celery, and a warming blend of turmeric, ginger, and Ceylon cinnamon — no fillers, no thickeners, no grains of any kind. That matters a lot when you're navigating a diet that rules out oats, because so many hearty stews sneak in grain-based thickeners or are served over porridge-style bases that immediately put them off the table. Here, the broth reduces naturally and the mushrooms do the heavy lifting, creating a silky, full-bodied liquid that needs nothing extra. Apple cider vinegar adds a subtle brightness that keeps all those earthy, spiced flavors from feeling heavy. Fork-tender lamb that practically shreds on its own, a handful of fresh parsley scattered on top — this is comfort food that doesn't ask you to compromise on anything.

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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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