Hazelnut Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and just a little sweet, this lamb stew is the kind of pot you want simmering on the stove all afternoon. Boneless lamb shoulder is seared until deeply browned, then slow-cooked with apple cider vinegar, pure maple syrup, and bone broth into something genuinely special — tender, rich, and layered with flavor. Ground turmeric and Ceylon cinnamon give the broth a gentle warmth, while fresh thyme and rosemary keep everything grounded and aromatic. Carrots, parsnips, and sweet potato soak up all that braising liquid as they cook down, making every spoonful hearty and satisfying. The whole thing is built from straightforward whole-food ingredients — coconut oil, fresh ginger, garlic, real maple syrup — so there are no hidden additives or nut-derived oils to worry about. It's naturally free of tree nuts at every step, which means you can serve it confidently without scanning a single label. Finish with a scatter of fresh parsley and bring the pot straight to the table.
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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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