Citric Acid Free Apple & Sage Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(4)

Warm, deeply savory, and gently sweet, this slow-simmered lamb stew is the kind of bowl that makes a cold evening feel manageable. 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 in the most satisfying way. Avoiding citric acid can be genuinely tricky in stews because so many store-bought broths, canned goods, and seasoning blends sneak it in as a preservative — this recipe sidesteps all of that by relying on homemade or carefully sourced bone broth and a splash of apple cider vinegar for brightness instead. The aromatics do serious heavy lifting here: fresh ginger, garlic, ground turmeric, and Ceylon cinnamon layer in warmth and complexity without a single ingredient you'd need to second-guess. Torn sage leaves and fresh thyme nestle into the pot as it simmers, perfuming the whole stew with an herby, almost autumnal depth that pairs beautifully with the natural sweetness of the apple and root vegetables. The result is fork-tender lamb in a rich, glossy broth that tastes like it took far more effort than it actually did. Finish with a scatter of fresh parsley and serve straight from the Dutch oven for maximum cozy factor.

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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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