Mushroom 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 lamb stew layers tender braised meat with sweet-tart apple chunks, earthy root vegetables, and a fragrant blend of sage, thyme, turmeric, and Ceylon cinnamon. The combination sounds unusual until you taste it — the apples melt into the broth and add a gentle brightness that balances the richness of the slow-cooked lamb shoulder beautifully. Every ingredient here is straightforward and whole-food, which means no hidden fungi or fungal-derived additives sneaking in through processed stocks or flavor enhancers. Using a quality bone broth and apple cider vinegar keeps the base clean and deeply flavorful without relying on anything that could be a concern. The technique is classic low-and-slow braising: sear the lamb in batches for that gorgeous crust, build the aromatics, then let everything simmer together until the meat is fall-apart tender and the vegetables are silky. A scatter of fresh parsley at the end adds a pop of color and freshness that makes the whole bowl feel finished and special. This is the kind of stew that fills the kitchen with an incredible smell and tastes even better than it looks.

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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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