Artificial Flavors Free Apple & Sage Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(4)

Artificial Flavors Free Apple & Sage Lamb Stew

Warm, deeply savory, and just a little bit unexpected, this slow-simmered lamb stew layers tender braised meat with sweet-tart apple chunks, earthy root vegetables, and the woodsy perfume of fresh sage and thyme. The combination of ground turmeric and Ceylon cinnamon gives the broth a gentle warmth that feels almost exotic without veering into anything sharp or artificial. Every single ingredient here is exactly what it says it is — real spices, fresh aromatics, whole vegetables, and a clean bone broth — so you never have to squint at a label wondering what's hiding in the flavoring column. Coconut oil handles the searing, and the apple cider vinegar adds a quiet brightness that ties the whole pot together without any synthetic shortcuts. Searing the lamb in batches before building the braise is the move that makes this stew taste like it came from a serious kitchen, not a shortcut. It's the kind of meal that fills the house with an incredible smell for over an hour and then delivers completely on the promise when you finally ladle it into a bowl.

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Ingredients

4 servings

2 lb boneless lamb shoulder, cut into 1 ½-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, grated
1 tsp ground turmeric
½ tsp ground ceylon cinnamon
3 medium carrots, cut into 1-inch pieces
2 medium parsnips, cut into 1-inch pieces
2 medium tart apples (such as granny smith), peeled, cored, and cut into 1-inch chunks
3 cups bone broth (homemade or aip-compliant brand)
1 tbsp apple cider vinegar
8 fresh sage leaves, roughly torn
2 sprigs fresh thyme

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the lamb cubes thoroughly dry with paper towels and season all over with 1 tsp fine sea 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 repeat with the remaining batch.

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