Dairy 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. Coconut oil stands in for butter at every stage — from searing the lamb to softening the aromatics — so the dish stays completely free of dairy without sacrificing any of the richness you'd expect from a long-simmered braise. The trick is getting a deep, caramelized crust on the lamb before anything else goes into the pot; those browned bits dissolve into the bone broth and apple cider vinegar base, building a sauce that tastes like it cooked all day. Granny Smith apples bring a gentle tartness that cuts through the fattiness of the shoulder, while Ceylon cinnamon and turmeric give the whole pot a subtle warmth that reads as complex rather than spiced. Parsnips and carrots soak up the braising liquid as they soften, turning almost buttery by the time the lamb hits fork-tender. This is the kind of stew that fills the kitchen with an aroma that makes everyone wander in asking when dinner is ready — and the answer, after a low, unhurried simmer, is absolutely worth the wait.

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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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