Pecan Free Apple & Sage Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(4)

Slow-simmered lamb shoulder with tart apple, earthy root vegetables, and warm spices is the kind of deeply satisfying bowl that makes a cold evening feel like an occasion. The lamb is seared in batches until genuinely browned, which builds a rich, savory base that carries through every spoonful of the finished stew. Ceylon cinnamon and turmeric give the broth a gentle warmth without tipping into sweetness, while fresh sage and thyme keep things grounded and aromatic. Granny Smith apples dissolve just enough into the liquid to add brightness and body, balancing the richness of the lamb in a way that feels intentional and refined. Carrots and parsnips round out the pot with natural sweetness and a little heft, so this is a genuinely complete meal on its own. Every ingredient here is straightforward and whole-food, so there's no need to scan labels or worry about hidden additives sneaking into your bowl. A scatter of fresh parsley at the end lifts the whole thing and makes it look as good as it tastes.

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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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