High Fructose Corn Syrup Free Apple & Sage Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(4)

High Fructose Corn Syrup Free Apple & Sage Lamb Stew

Warm, deeply savory, and just a little sweet from fresh apple and aromatic spices, this lamb stew is the kind of one-pot meal that makes the whole kitchen smell incredible. Tender chunks of seared lamb shoulder slow-simmer with carrots, parsnips, and tart Granny Smith apples until everything melts together into something genuinely special. The combination of Ceylon cinnamon, turmeric, and fresh sage gives it a layered, almost exotic warmth that feels far more complex than the ingredient list suggests. Avoiding high fructose corn syrup in a rich, saucy stew like this is easier than you might think when you build the flavor from scratch — no bottled sauces, no canned shortcuts, no sweeteners hiding in the broth. Every drop of liquid here comes from bone broth and a splash of apple cider vinegar, so you know exactly what's going into the pot. The natural sweetness from the apples and the gentle heat from fresh ginger do all the heavy lifting without any processed additives. Searing the lamb in batches before braising is the move that takes this from good to outstanding — those browned bits on the bottom of the Dutch oven dissolve into the broth and become the backbone of the whole dish. Finish with a scatter of fresh parsley and you've got a bowl that's hearty, clean, and completely satisfying.

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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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