Whole 30 Apple & Sage Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(4)

Hearty, warming, and deeply satisfying, this lamb stew is the kind of one-pot meal that makes a cold evening feel like a gift. Boneless lamb shoulder is seared until deeply browned in coconut oil, then slow-simmered with carrots, parsnips, and tart Granny Smith apples until everything is fork-tender and falling apart. The combination of fresh sage, thyme, turmeric, and Ceylon cinnamon gives the broth a complexity that tastes like it took far more effort than it actually did. Tart apple chunks mellow into the stew as it cooks, adding a subtle sweetness that balances the richness of the lamb without any added sugar or sweetener. Bone broth forms the base, and a splash of apple cider vinegar brightens the whole pot right before serving. Every ingredient here is clean and compliant — no grains, no legumes, no dairy, no sneaky additives — so you can ladle this up without second-guessing a single bite. Finish with a handful of fresh parsley and you have a bowl that looks as good as it tastes.

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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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