Barley Free Apple & Sage Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(4)

Tender braised lamb, sweet-tart apple, and earthy root vegetables come together in a deeply aromatic pot that smells like autumn in the best possible way. The combination of Ceylon cinnamon, turmeric, and fresh sage gives the broth a warmth that feels almost exotic, while the Granny Smith apple melts into the stew and adds a gentle brightness that cuts through the richness of the lamb shoulder. Searing the meat in batches before building the braise is the move that makes all the difference — those deeply browned edges translate into a savory, complex base that no shortcut can replicate. Carrots and parsnips soak up every bit of that spiced bone broth as they simmer low and slow, turning buttery-soft by the time the lamb is fork-tender. For anyone navigating grain sensitivities, this recipe is naturally free of any grain-based thickeners or additives — the body of the stew comes entirely from the slow-cooked vegetables, collagen-rich broth, and the apple breaking down over time. It's the kind of one-pot meal that rewards patience and fills the kitchen with an aroma that will have everyone asking when dinner is ready.

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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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