Beef Free Apple & Sage Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(4)

Lamb shoulder is the unsung hero of slow-cooked stews, and this version proves exactly why. The meat is seared in coconut oil until deeply browned, then braised low and slow with carrots, parsnips, and tart Granny Smith apples until it practically falls apart at the touch of a spoon. Turmeric and Ceylon cinnamon give the broth a warm, aromatic depth, while fresh sage and thyme weave in an earthy, herbaceous note that makes the whole kitchen smell incredible. The apples are a genuinely clever move here — they soften into the broth and add a gentle sweetness that balances the savory richness of the lamb without tipping into dessert territory. Apple cider vinegar and bone broth round out the base with brightness and body, so the finished stew tastes like it simmered all day even if you started it after lunch. For anyone steering clear of beef, this is the kind of deeply satisfying, stick-to-your-ribs bowl that never feels like a compromise. Finish with a scatter of fresh parsley and you've got a dinner that looks and tastes like serious effort — even though the pot does most of the work.

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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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