Brazil Nut Free Apple & Sage Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(4)

Warm, deeply savory, and just a little bit sweet, this slow-simmered lamb stew is the kind of pot that makes the whole kitchen smell incredible. Boneless lamb shoulder gets seared until deeply browned, then braised low and slow with carrots, parsnips, and tart Granny Smith apples until everything is meltingly tender and the flavors have had time to really come together. Ground turmeric and Ceylon cinnamon give the broth a gentle warmth, while fresh sage and thyme add an earthy, herby backbone that keeps the sweetness of the apple in check. The apple cider vinegar is a quiet but important player — it brightens the whole pot and balances the richness of the lamb without calling attention to itself. Because every ingredient here is whole and straightforward, you never have to second-guess a label or worry about hidden additives sneaking in through a packaged shortcut. It's a genuinely comforting one-pot meal that rewards a little patience, and the leftovers — if there are any — taste even better the next day.

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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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