Walnut Free Maple & Apple Cider Lamb Stew

Cozy, deeply savory, and just a little bit sweet, this lamb stew is the kind of pot you want simmering on the stove all afternoon. Boneless lamb shoulder gets seared until deeply browned, then slow-cooked in a fragrant broth of apple cider vinegar, pure maple syrup, and bone broth until it's completely fall-apart tender. Ground turmeric and Ceylon cinnamon give the broth a warm, earthy backbone, while fresh thyme and rosemary sprigs perfume the whole pot as it simmers low and slow. Chunky carrots, parsnips, and sweet potato soak up all of that braising liquid and turn buttery soft by the time the stew is done. Every single ingredient here is straightforward and whole-food, so there's no need to scan labels for hidden nut-based oils or additives — coconut oil handles the searing, and the richness comes entirely from the lamb and broth. A final scatter of fresh flat-leaf parsley brightens everything up before serving. This is the kind of stew that tastes like it took serious effort, but the Dutch oven does most of the heavy lifting for you.

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