Nightshade Free Apple & Sage Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(4)

Skipping tomatoes, peppers, and potatoes is second nature once you know the drill, but finding a hearty, deeply satisfying stew that doesn't lean on any of those nightshade staples can feel like a real challenge. This one solves that completely, building its rich base from bone broth, aromatic onion, garlic, ginger, and warm spices like turmeric and Ceylon cinnamon instead. The result is a stew that tastes layered and complex without a single ingredient that needs to be swapped or second-guessed. Tart apple chunks melt into the broth as everything simmers low and slow, adding a gentle sweetness that plays beautifully against the savory lamb and earthy parsnips. Searing the lamb in batches before braising is the move that makes the whole pot taste like it came from a serious kitchen — those browned bits on the bottom of the Dutch oven dissolve into the broth and give it incredible depth. Fresh sage and thyme do the heavy lifting on the herbal side, and a splash of apple cider vinegar at the end keeps the flavors bright and balanced. It's the kind of cold-weather bowl that makes you forget you were ever working around a restriction in the first place.

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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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