Xanthan Gum 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 bit unexpected, this slow-simmered lamb stew brings together tender braised meat, sweet-tart apple chunks, and earthy root vegetables in a broth that smells absolutely incredible while it cooks. The combination of fresh sage, Ceylon cinnamon, turmeric, and ginger gives it a complexity that feels almost exotic without straying far from a classic Sunday pot of stew. Many store-bought stews, broths, and spice blends sneak in thickeners and stabilizers — including xanthan gum — to achieve that glossy, clingy texture, but this recipe skips all of that entirely. The stew gets its body the old-fashioned way: a long, low simmer that coaxes collagen from the lamb shoulder and naturally reduces the bone broth into something rich and satisfying. Granny Smith apples melt just enough into the broth to add a subtle sweetness that balances the savory depth without making the dish taste like dessert. Searing the lamb in batches before building the stew is the kind of step that makes a real difference — those browned bits on the bottom of the Dutch oven become the flavor foundation for everything else. Finish with a scatter of fresh parsley and you've got a bowl that's genuinely impressive, completely clean-ingredient, and totally worth the simmer time.

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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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