Low Sugar Pomegranate, Apple & Sage Lamb Stew
Slow-braised lamb stew is the kind of meal that makes a whole house smell incredible, and this version layers in some genuinely unexpected depth. Tart Granny Smith apples and pomegranate juice bring a natural brightness that balances the richness of the bone-in shoulder, while fresh sage, Ceylon cinnamon, and turmeric give the broth a warmth that feels almost ancient. The sweetness here comes entirely from whole fruit and pure juice — no syrups, no sweeteners, nothing added — so every drop of flavor is earned the honest way. Parsnips and carrots soak up the braising liquid as the stew simmers low and slow, turning buttery and tender alongside the lamb, which shreds apart at the touch of a fork. A splash of apple cider vinegar keeps the whole thing from feeling heavy, cutting through the fat and tying the fruity and savory notes together beautifully. It's a deeply satisfying cold-weather bowl that happens to be completely free of refined or added sugars without tasting like it's missing a single thing.
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Learn more →Ingredients
4 servings
For the stew
- 2 lb bone-in lamb shoulder, cut into 2-inch pieces
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, minced
- 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
- ¼ cup pomegranate juice
- 1 tbsp apple cider vinegar
- 2 cups bone broth
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp fresh sage leaves, thinly sliced
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the lamb pieces thoroughly dry with paper towels, then 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 pieces and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two surfaces. Transfer the seared lamb to a plate and set aside.
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