Paleo 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 layers tart apple and earthy root vegetables with fragrant sage, turmeric, and Ceylon cinnamon for a bowl that feels both ancient and completely fresh. The combination of Granny Smith apple and bone broth creates a braising liquid that is rich without being heavy, and the apple cider vinegar adds a subtle brightness that keeps every bite lively. Lamb shoulder is one of the best cuts for low-and-slow cooking — after simmering for well over an hour, it becomes fork-tender and practically melts into the surrounding vegetables. Coconut oil handles the high-heat sear beautifully, and every other ingredient here is exactly what ancestral-style eating looks like at its most satisfying: quality protein, colorful vegetables, and real-food fats with zero shortcuts. The aromatics — fresh ginger, garlic, and torn sage — build a base that smells incredible from the moment they hit the pot. This is the kind of stew that makes grain-free, legume-free cooking feel genuinely indulgent rather than restrictive, and it reheats wonderfully if you want to make a big batch for the week.

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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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