Citrus Free Maple & Cinnamon Lamb Stew

Total time2 hr 10 min

Prep time20 min

Cook time1 hr 50 min

4.5

(16)

Warm, deeply savory, and just a little sweet, this lamb stew is the kind of pot that makes the whole house smell incredible on a cold evening. The combination of Ceylon cinnamon, turmeric, and fresh ginger gives the broth a gently spiced depth, while pure maple syrup and apple cider vinegar balance everything with a subtle sweetness and a mild tang — no citrus required. That's actually great news if you're navigating a citrus sensitivity, because so many braised meat recipes lean on orange juice or lemon to brighten the sauce; here, the vinegar and maple do that job beautifully. Lamb shoulder is the ideal cut for low-and-slow cooking, turning fork-tender and almost silky after a long simmer in bone broth. Chunky carrots, parsnips, and sweet potato soak up all that spiced liquid and round out the stew into a genuinely complete, hearty meal. A final scatter of fresh parsley lifts everything just before serving, adding a pop of color without any citrus-forward garnish to worry about. This is the kind of recipe you'll want to keep on rotation all winter long.

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Ingredients

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 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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