Soy Free Apple & Sage Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(4)

Slow-simmered lamb shoulder with sweet-tart apple, earthy root vegetables, and warm spices is the kind of one-pot meal that makes the whole kitchen smell incredible. The combination of Granny Smith apple and fresh sage might sound unexpected, but together they cut through the richness of the lamb in the most satisfying way. Turmeric and Ceylon cinnamon add gentle warmth without overwhelming the dish, and the bone broth base gives the whole stew a deep, nourishing body that feels genuinely restorative. Soy is notoriously easy to hide in store-bought broths, sauces, and spice blends, but every ingredient here is straightforward and easy to verify — just make sure your bone broth is a clean, compliant brand or homemade. Coconut oil handles the searing beautifully, and the apple cider vinegar adds a subtle brightness that ties everything together. The low-and-slow simmer does most of the work for you, turning the lamb fall-apart tender while the carrots and parsnips soak up all that spiced, fragrant liquid. Finish with a handful of fresh parsley and you have a bowl that looks and tastes like something from a serious restaurant kitchen.

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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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