Pork Free Apple & Sage Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(4)

Lamb shoulder slow-simmered with tart apples, earthy parsnips, and fragrant sage is the kind of bowl that makes you want to pull a chair closer to the stove. The combination of turmeric, Ceylon cinnamon, and fresh ginger gives the broth a warmth that feels almost exotic, while the Granny Smith apples melt into the stew and add a gentle brightness that balances the richness of the meat. Searing the lamb in batches before braising is the move that locks in deep, caramelized flavor — don't skip it. Everything comes together in a single Dutch oven, which means less cleanup and more time enjoying the incredible smell filling your kitchen. Because every ingredient here is straightforwardly meat, vegetables, fruit, and aromatics, there's no need to scrutinize labels or worry about hidden additives sneaking in. The bone broth and apple cider vinegar round out the braising liquid into something genuinely complex, and by the time the lamb is fork-tender, the whole pot tastes like it simmered all day. Finish with a scatter of fresh parsley and you've got a deeply satisfying, crowd-pleasing stew that's as elegant as it is unfussy.

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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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