Wheat Free Apple & Sage Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(4)

Slow-cooked lamb shoulder is one of those deeply satisfying cold-weather meals, and this version layers in tart apple, earthy root vegetables, and warming spices for something that feels genuinely special. The combination of Ceylon cinnamon, turmeric, and fresh sage gives the broth a complexity that tastes like it took far more effort than it actually did. Coconut oil handles the searing, bone broth builds the base, and apple cider vinegar adds a subtle brightness that keeps the richness in check — not a drop of flour or grain-based thickener in sight. That matters a lot when you're trying to avoid wheat, because traditional stews often sneak it in as a thickener or hide it in store-bought broths. Here, the parsnips and apples break down gently during the long simmer and naturally give the liquid a lovely, velvety body all on their own. The lamb becomes fork-tender and almost silky after an hour and a half of low, slow cooking, making every bite worth the wait. A handful of fresh parsley scattered over the top at the end keeps things bright and finishes the bowl beautifully.

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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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