Chestnut 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 unexpected, this lamb stew layers tender braised meat with sweet tart apple, earthy root vegetables, and a fragrant hit of sage and fresh thyme. The lamb shoulder gets a proper sear in coconut oil before it slow-simmers in bone broth, which means the finished dish has that rich, complex depth you'd expect from something that took all day — even though the hands-on work is minimal. Granny Smith apples might sound like an unusual addition, but they melt into the broth and balance the richness of the lamb beautifully, while Ceylon cinnamon and turmeric give the whole pot a gently warming, aromatic quality that feels cozy without being heavy. Carrots and parsnips round out the bowl with natural sweetness and a little heft, making this a genuinely satisfying one-pot meal. For anyone navigating tree nut allergies or sensitivities, this recipe is a stress-free win — every ingredient is straightforward, and there's nothing lurking in the pot that requires a label check. A scatter of fresh parsley at the end brightens everything up and makes it look as good as it tastes.

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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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