Warm, deeply savory, and just a little sweet, this lamb stew is the kind of pot you want simmering on the stove all afternoon. Tender chunks of lamb shoulder are seared until deeply browned, then slow-cooked with carrots, parsnips, and sweet potato until everything is fall-apart soft and the broth turns rich and glossy. Apple cider vinegar and pure maple syrup bring a subtle sweet-tart balance, while turmeric, Ceylon cinnamon, and fresh ginger layer in warmth without any heat. Every ingredient here is naturally grain-free, so there's no need to audit labels or swap anything out — the recipe simply works as written. Bone broth ties it all together, giving the stew a body and depth that feels like it took far more effort than it actually did. A scatter of fresh parsley at the end brightens the whole bowl just before serving. This is the kind of stew that tastes even better the next day, making it a smart choice for batch cooking or a relaxed weekend meal.
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Pat the lamb cubes dry with paper towels and season all over with 1 tsp fine sea salt.
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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