Artificial Flavors Free Pomegranate, Apple & Sage Lamb Stew
There is something deeply satisfying about a slow-simmered stew that fills the kitchen with the scent of warm spices, fresh herbs, and fruit — and this one delivers all of that in a single pot. Bone-in lamb shoulder is seared until deeply browned, then braised low and slow with carrots, parsnips, tart apple chunks, and a splash of pomegranate juice that gives the broth a subtle, fruity depth without any sweetness that feels forced. Fresh sage, thyme, ginger, and Ceylon cinnamon do all the heavy lifting on flavor, which means there is absolutely no need for artificial flavor enhancers, extracts, or packaged seasoning blends that can sneak in unwanted additives. Every ingredient here is whole and recognizable, so you know exactly what is going into the pot and onto the table. The apple cider vinegar brightens the broth just enough to balance the richness of the lamb, and by the time the meat is fork-tender and falling off the bone, the whole thing tastes like it has been cooking for days. A scatter of fresh parsley at the end keeps it feeling vibrant and fresh rather than heavy. This is the kind of deeply nourishing, real-food meal that earns a permanent spot in the cold-weather rotation.
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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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