Xanthan Gum Free Maple & Cinnamon Lamb Stew

Warm, deeply fragrant, and built on layers of real flavor, this lamb stew is the kind of pot you want simmering on the stove all afternoon. Seared lamb shoulder, sweet root vegetables, and a broth kissed with maple syrup and Ceylon cinnamon come together into something that feels both rustic and a little special. Many packaged stews and slow-cooker seasoning blends sneak in thickeners that can cause problems for people avoiding certain additives — here, the broth reduces naturally and the starchy sweet potato and parsnips do the work of creating a rich, satisfying body without any added gums or stabilizers. The apple cider vinegar adds a gentle brightness that keeps all that sweetness in check, and the fresh rosemary and thyme tie everything together beautifully. Searing the lamb in batches before the long simmer is the step you absolutely do not want to skip — that deep brown crust is where so much of the flavor lives. By the time the carrots and parsnips are fork-tender and the lamb is falling apart, your kitchen will smell incredible. Ladle it into deep bowls and finish with a scatter of fresh parsley for a little color and freshness.

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