Legume 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 brings together tender braised meat, sweet-tart apple chunks, and earthy root vegetables in a broth that smells absolutely incredible while it simmers. The combination of turmeric, Ceylon cinnamon, fresh ginger, and torn sage leaves creates a layered, aromatic depth that feels special without being fussy. Bone broth and a splash of apple cider vinegar give the liquid a richness that ties everything together beautifully. For anyone navigating a legume-free approach, stews can sometimes feel like a minefield of hidden lentils, chickpeas, or bean-based thickeners — but this one is completely clean, relying on the natural body of slow-cooked lamb and starchy parsnips to create that satisfying, hearty texture. The technique matters here: searing the lamb in batches before building the braise is what gives you those deeply browned, flavor-packed edges that make the whole pot taste like it came from a serious kitchen. A scatter of fresh parsley at the end brightens everything up just before serving.

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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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