Walnut Free Apple & Sage Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(4)

Tender braised lamb shoulder, sweet-tart apple chunks, and earthy root vegetables come together in a deeply aromatic broth that smells absolutely incredible as it simmers low and slow on the stove. The combination of turmeric, Ceylon cinnamon, fresh ginger, and torn sage leaves gives this stew a warmth that feels both ancient and completely craveable — the kind of bowl that makes you want to pull out a crusty piece of bread and not look up until it's gone. Coconut oil and bone broth form the backbone of the cooking liquid, keeping everything rich and nourishing without any dairy or grain-based thickeners sneaking in. For anyone navigating tree nut restrictions, stews like this can sometimes feel like a minefield when restaurant versions or jarred sauces hide unexpected ingredients — but every single component here is straightforward and easy to verify. The trick to getting that fall-apart texture is the patient sear at the start, which builds a deep, caramelized crust on the lamb before it ever meets the broth. A splash of apple cider vinegar at the end of the build brightens the whole pot and keeps the sweetness of the apple and parsnip from tipping too far in one direction. Scatter some fresh parsley over the top before serving and you've got a genuinely stunning one-pot dinner that looks like you spent all day on it — because, honestly, you kind of did, and it was worth every minute.

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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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