Low Iodine 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. The combination of apple cider vinegar and pure maple syrup creates a braising liquid that's tangy, subtly sweet, and absolutely magnetic — it lifts the richness of the lamb shoulder without overwhelming it. Turmeric and Ceylon cinnamon add gentle warmth and color, while carrots, parsnips, and sweet potato soak up every bit of that fragrant broth as they turn perfectly tender. Managing iodine intake can get tricky with stews because so many recipes lean on iodized table salt, seafood-based stocks, or processed broths loaded with additives. Here, fine sea salt steps in as the seasoning of choice, and the broth is either homemade or sourced from a compliant brand — two details that make a real difference when you're keeping a close eye on iodine sources. Every ingredient on the list is a whole, unprocessed food, which means you're not left guessing about hidden additives. The searing step is worth every extra minute — those deeply browned edges on the lamb are what give the finished stew its incredible depth. After a long, low simmer, the meat becomes fork-tender and practically melts into the broth. Finish with a handful of fresh parsley and ladle it into bowls for a meal that feels genuinely restorative.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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