Chicken 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 brings together tender braised meat, sweet-tart apple chunks, and earthy root vegetables in a broth that smells absolutely incredible while it simmers. The combination of fresh sage, Ceylon cinnamon, turmeric, and ginger gives the whole pot a gently spiced, almost aromatic quality that feels cozy without being heavy. Searing the lamb in batches first is the move that makes everything richer — those browned bits scraped from the bottom of the Dutch oven become the backbone of the entire dish. Parsnips and carrots break down just enough to thicken the broth naturally, while the Granny Smith apple softens into the stew and adds a brightness that balances the richness of the lamb shoulder. For anyone navigating a kitchen without poultry, this is the kind of hearty, satisfying one-pot meal that proves you are not missing a thing — bone broth keeps the base full-bodied and nourishing without relying on any bird-based stock. A scatter of fresh parsley at the end lifts the whole bowl right before it hits the table.

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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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