Nitrate & Nitrite Free Apple & Sage Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(4)

Nitrate & Nitrite Free Apple & Sage Lamb Stew

Warm, deeply savory, and just a little bit sweet, this lamb stew is the kind of pot you want simmering on the stove all afternoon. Boneless lamb shoulder is seared until deeply browned, then slow-cooked with carrots, parsnips, and tart Granny Smith apples until everything is meltingly tender and the broth is rich with layered flavor. Fresh sage, thyme, turmeric, and Ceylon cinnamon give it an aromatic complexity that feels almost exotic without being fussy or hard to source. For anyone navigating nitrate and nitrite concerns, this recipe is a genuinely satisfying find — lamb shoulder is a whole, unprocessed cut, and every ingredient here is exactly what it says it is, from the coconut oil to the bone broth. There are no cured meats, no packaged seasonings with hidden additives, and no processed shortcuts hiding in the ingredient list. Apple cider vinegar adds a bright lift that balances the richness of the meat, while the apples practically melt into the stew, lending a gentle natural sweetness you would never expect from a savory braise. Finishing with a handful of fresh parsley keeps everything feeling vibrant and clean. It is the kind of honest, whole-ingredient cooking that tastes like it took real effort — because it did, and every bite is worth it.

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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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