Gut Friendly Apple & Sage Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(4)

Warm, deeply savory, and built around ingredients that genuinely support a happy gut, this slow-simmered lamb stew is the kind of bowl that feels like medicine without tasting like it. Bone broth forms the backbone of the liquid, bringing natural collagen and minerals to every spoonful, while apple cider vinegar adds a gentle tang that also aids digestion. Turmeric and fresh ginger layer in anti-inflammatory warmth, and Ceylon cinnamon — milder and less harsh than the cassia variety — rounds everything out without overwhelming the palate. Tart Granny Smith apples might sound unexpected in a savory stew, but they melt into the broth and balance the richness of the lamb beautifully. Carrots and parsnips add body and natural sweetness, while fresh sage and thyme keep the whole pot smelling incredible as it simmers low and slow. The lamb shoulder is seared in batches first, which builds a deep, caramelized fond that makes the finished broth taste like it cooked all day — because it did. It's a genuinely nourishing, satisfying dinner that checks every box without asking you to compromise on flavor.

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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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