Beef Free Pomegranate, Apple & Sage Lamb Stew
Lamb shoulder is the star here, slow-simmered until it practically falls apart at the touch of a fork — rich, deeply savory, and absolutely nothing like a weeknight shortcut. The combination of pomegranate juice, tart Granny Smith apple, and a whisper of Ceylon cinnamon gives the broth a sweet-tart complexity that feels almost festive, while fresh sage and thyme keep everything grounded and aromatic. Carrots and parsnips soak up all that flavor as they cook, turning tender and almost buttery by the time the stew is done. Searing the lamb in batches before building the broth is the move that makes the whole dish — those browned bits scraped up with the pomegranate juice and apple cider vinegar become the backbone of every spoonful. Because this recipe is built entirely around lamb, it's a genuinely satisfying option for anyone steering clear of beef without wanting to compromise on that slow-cooked, stick-to-your-ribs comfort. The bone broth adds body and depth that a store-bought shortcut simply can't replicate. Serve it in deep bowls with a scatter of fresh parsley and let the kitchen smell do the rest of the convincing.
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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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