Carrageenan 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 you want bubbling on the stove all afternoon. Tender chunks of lamb shoulder are seared until deeply browned, then braised low and slow with carrots, parsnips, and tart apple until everything melts together into something genuinely special. Fresh sage, thyme, turmeric, and Ceylon cinnamon layer in an aromatic complexity that feels almost exotic without being fussy or hard to source. For anyone navigating carrageenan sensitivities, the challenge with stews and braises often comes down to the broth — many store-bought options sneak in carrageenan as a thickener or stabilizer. This recipe sidesteps that entirely by calling for homemade or a verified AIP-compliant bone broth, so you stay in full control of what goes into the pot. Coconut oil handles the searing, apple cider vinegar brightens the braise, and every other ingredient is a whole food you can easily vet at a glance. The apple chunks soften into the stew and add a gentle tartness that balances the richness of the lamb beautifully — it's one of those combinations that sounds unexpected but tastes completely inevitable. Finish with a scatter of fresh parsley and you have a bowl that's hearty, nourishing, and genuinely impressive enough to serve to guests.

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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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