Citrus 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 braise alongside carrots, parsnips, and tart apple until everything melds into something genuinely comforting — earthy from turmeric and Ceylon cinnamon, fragrant from fresh sage and thyme. The apple does double duty here, adding a gentle natural sweetness that balances the richness of the meat without any citrus in sight, making it a reliable choice when you need to avoid oranges, lemons, and their relatives entirely. Apple cider vinegar provides just enough brightness to lift the whole dish, and it plays beautifully with the bone broth base. Searing the lamb in batches before the long simmer is the step you don't want to skip — that deep brown crust is where most of the flavor lives. Coconut oil keeps the whole thing dairy-free and adds a subtle richness that works perfectly with the warming spice profile. Finish with a scatter of fresh parsley if you have it, and get ready to ladle out seconds.

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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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