Shellfish 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 unexpected, this lamb stew layers tender braised meat with sweet tart apple, earthy root vegetables, and a fragrant blend of turmeric, Ceylon cinnamon, fresh sage, and thyme. The combination sounds bold on paper, but it comes together into something genuinely comforting — the kind of pot you want simmering on the stove on a cold afternoon. Searing the lamb in batches before braising is the move that makes all the difference, building a rich, caramelized base that carries the whole dish. Bone broth and a splash of apple cider vinegar give the stew body and a subtle brightness that keeps it from feeling heavy. Every ingredient here is naturally free from shellfish and ocean-derived proteins, so there's no label-scanning or substitution stress — just straightforward, whole-food cooking. The parsnips and carrots soften beautifully into the broth while the apple chunks practically melt, adding a gentle sweetness that plays off the savory lamb. Finish with a handful of fresh parsley and you've got a bowl that looks and tastes like it took serious effort, even though the oven does most of the work.

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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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