Shellfish Free Maple & Cinnamon Lamb Stew

Total time2 hr 10 min

Prep time20 min

Cook time1 hr 50 min

4.5

(16)

Shellfish Free Maple & Cinnamon Lamb Stew

Warm, deeply aromatic, and built on layers of flavor, this lamb stew is the kind of pot that makes the whole kitchen smell incredible from the moment the spices hit the pan. Seared lamb shoulder becomes fall-apart tender through a long, slow simmer in bone broth spiked with apple cider vinegar and pure maple syrup — a combination that sounds unexpected but creates a rich, slightly sweet-savory broth that's genuinely hard to stop eating. Ceylon cinnamon and turmeric give the base a gentle warmth without tipping into dessert territory, while fresh rosemary and thyme keep everything grounded and savory. Chunky carrots, parsnips, and sweet potato soak up all that braising liquid and round out the stew into a complete, satisfying meal. Because every ingredient here is straightforward and whole — no sauces, no stocks with mystery additives — you never have to second-guess what's in the pot. It's the kind of recipe that rewards patience: the longer it simmers, the better it gets, and that final ladle into a bowl with a scatter of fresh parsley is genuinely rewarding.

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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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