BHA & BHT Free Pomegranate, Apple & Sage Lamb Stew
Few things hit harder on a cold evening than a deeply savory, slow-simmered stew, and this one layers tart apple, pomegranate juice, and fresh sage over bone-in lamb shoulder for a result that feels genuinely special. The broth builds from real, whole ingredients — coconut oil for searing, bone broth for body, apple cider vinegar for brightness — so there's no need to reach for packaged shortcuts that often sneak in synthetic preservatives like BHA or BHT. Every flavor here comes from something you can actually see: fresh ginger, Ceylon cinnamon, turmeric, and a handful of thyme sprigs that perfume the whole pot as it simmers low and slow. Searing the lamb in batches first is the move that makes the broth taste like it cooked all day, locking in that rich, caramelized depth before the braising liquid even goes in. The apples and parsnips go soft and sweet against the savory lamb, and the pomegranate juice pulls everything together with a subtle tartness that keeps the stew from feeling heavy. It's the kind of bowl that tastes even better the next day, once the flavors have had time to settle and deepen overnight in the fridge.
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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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