Shellfish Free Maple & Apple Cider Lamb Stew
Warm, deeply aromatic, and built for a slow afternoon in the kitchen, this lamb stew is the kind of meal that fills the whole house with something that smells like a hug. Tender chunks of seared lamb shoulder braise low and slow alongside carrots, parsnips, and sweet potato until everything is fork-tender and falling apart in the most satisfying way. The combination of apple cider vinegar and pure maple syrup gives the broth a subtle sweet-tart backbone, while turmeric, Ceylon cinnamon, and fresh ginger layer in warmth without overwhelming the dish. Coconut oil and bone broth keep the base clean and rich, so there's no need to reach for anything processed or potentially problematic. Stews like this can sometimes hide sneaky ingredients — a splash of Worcestershire here, a prepared stock there — but every component in this one is straightforward and easy to verify. Finishing with a handful of fresh flat-leaf parsley brightens the whole bowl just before serving. It's hearty, nourishing comfort food that genuinely delivers on every level.
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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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