Artificial Flavors Free Maple & Cinnamon Lamb Stew
Warm, deeply fragrant, and built entirely from real, whole ingredients, this lamb stew is the kind of bowl that makes a cold evening feel like a gift. Pure maple syrup and Ceylon cinnamon bring a gentle sweetness that plays beautifully against the savory depth of seared lamb shoulder and bone broth ā no flavor packets, no shortcuts, nothing synthetic in sight. Apple cider vinegar adds a bright lift, while fresh ginger, turmeric, and a pair of herb sprigs layer in complexity that tastes like it took far more effort than it did. Carrots, parsnips, and sweet potato round out the pot with hearty, naturally sweet bites that soak up every drop of that aromatic broth. For anyone navigating labels and trying to avoid artificial additives, this recipe is a relief ā every single ingredient is exactly what it says it is. The Dutch oven method builds serious flavor through a proper sear and a long, slow simmer, so the lamb turns fork-tender and the broth becomes rich and almost silky by the time it hits the table. Finish with a scatter of fresh parsley and you've got a stunning, clean-ingredient meal that doesn't compromise on a single thing.
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Learn more āIngredients
4 servings
- 2 lb boneless lamb shoulder, cut into 1.5-inch cubes
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 1 tsp ground ceylon cinnamon
- 3 tbsp apple cider vinegar
- 3 tbsp pure maple syrup
- 3 cups bone broth
- 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
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the lamb cubes dry with paper towels and season all over with the 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 3ā4 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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