Oats Free Maple & Cinnamon Lamb Stew

Total time2 hr 10 min

Prep time20 min

Cook time1 hr 50 min

4.5

(16)

Warm, deeply aromatic, and built for slow cooking, this lamb stew is the kind of bowl that makes a cold evening feel genuinely luxurious. Seared lamb shoulder simmers low and slow until it's fall-apart tender, surrounded by sweet potato, carrots, and parsnips that soak up every bit of that rich, spiced broth. The combination of Ceylon cinnamon, turmeric, fresh ginger, and a touch of maple syrup gives the whole pot a warmth that's complex without being fussy — sweet, savory, and just a little tangy from the apple cider vinegar. Because this recipe is built entirely around whole, unprocessed ingredients — meat, vegetables, herbs, and pantry staples — there's no need to scrutinize labels for hidden grain fillers or thickeners that can sneak into store-bought stews and spice blends. Coconut oil handles the searing beautifully, and bone broth keeps the base rich and satisfying without any flour-based roux to worry about. Fresh rosemary and thyme steep right in the pot, then get pulled out before serving, leaving behind nothing but flavor. Finish with a scatter of fresh parsley and you've got a stunning, hearty meal that's as wholesome as it looks.

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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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