Citrus Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and built around ingredients that are naturally free of citrus at every step, this lamb stew is the kind of pot you want simmering on the stove all afternoon. The tartness that citrus would normally bring to a braise is handled beautifully here by apple cider vinegar and a touch of pure maple syrup, which together lift the richness of the lamb without a single squeeze of lemon or orange in sight. Boneless lamb shoulder gets a proper sear in coconut oil before slow-simmering in bone broth with turmeric, Ceylon cinnamon, fresh ginger, and woody herbs — layers of flavor that build into something genuinely complex. Carrots, parsnips, and sweet potato go in partway through, soaking up all that fragrant broth until they're completely tender and almost melting. The result is a stew that's hearty and nourishing without feeling heavy, and the fresh parsley scattered on top at the end adds a clean, bright finish. It's the kind of recipe that proves you don't need a single citrus fruit to make a braise sing.
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Learn more →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, roughly chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- ¼ tsp ground ceylon cinnamon
- 3 tbsp apple cider vinegar
- 2 tbsp pure maple syrup
- 3 cups bone broth (homemade or aip-compliant brand)
- 2 medium carrots, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
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 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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