Hazelnut 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 unexpected, this slow-simmered lamb stew layers turmeric, Ceylon cinnamon, and fresh sage over tender chunks of shoulder meat, with tart apple and root vegetables rounding out every spoonful. The combination sounds bold, but it comes together in one Dutch oven with straightforward technique — a proper sear on the lamb first, then a long, gentle simmer that does all the heavy lifting. Tart Granny Smith apples dissolve just enough into the broth to add a subtle brightness without making things sweet, while the parsnips and carrots soak up all that spiced, herb-scented liquid. Coconut oil and bone broth keep the base completely free of any nut-derived fats or hidden tree nut ingredients, so you can serve this confidently without scanning every label. It's the kind of stew that makes the whole house smell incredible and tastes even better the next day once the flavors have had time to settle. A scatter of fresh flat-leaf parsley at the end lifts the whole bowl and makes it look as good as it tastes.

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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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