BHA & BHT Free Apple & Sage Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(4)

Slow-braised lamb shoulder with sweet-tart apple, earthy root vegetables, and warm spices is the kind of bowl that makes a cold evening feel genuinely luxurious. The combination of Granny Smith apple and fresh sage sounds unexpected, but together they cut through the richness of the lamb in the most satisfying way. Turmeric, Ceylon cinnamon, and fresh ginger layer in warmth without overwhelming the dish, and the apple cider vinegar adds a subtle brightness that keeps every bite lively. For anyone navigating preservative-free eating, this recipe is a real win — every ingredient is whole and unprocessed, from the coconut oil used for searing to the bone broth that forms the base of the stew. Packaged broths and spice blends are common culprits for hidden additives, so using a homemade or verified compliant broth here genuinely matters. The long, low simmer does most of the heavy lifting, coaxing the lamb into fork-tender, pull-apart perfection while the carrots and parsnips soak up all that fragrant braising liquid. Finish it with a handful of fresh parsley and you have a deeply nourishing, completely clean meal that tastes like it took far more effort than it did.

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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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