Paraben 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 sweet, this slow-simmered lamb stew is the kind of pot that makes the whole house smell incredible. Tender chunks of lamb shoulder are seared until deeply browned, then braised low and slow with carrots, parsnips, and tart apple until everything melts together into something genuinely special. Fresh sage and thyme bring an earthy, aromatic backbone, while Ceylon cinnamon and turmeric add warmth without tipping the dish into anything overpowering or medicinal. The apple cider vinegar and bone broth create a braise that is rich but bright, balancing the richness of the lamb beautifully. For anyone navigating paraben-free eating, the challenge is often hidden preservatives lurking in packaged broths, spice blends, and condiments — this recipe sidesteps all of that by leaning on whole, unprocessed ingredients from start to finish. Coconut oil replaces anything refined or additive-laden, and using a homemade or carefully sourced AIP-compliant bone broth keeps the ingredient list clean and trustworthy. Every component here is something you can identify and verify, which makes the whole cooking process feel as good as the eating. Finish with a scatter of fresh parsley and ladle it into deep bowls — this one is a keeper.

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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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