Black Pepper Free Pomegranate, Apple & Sage Lamb Stew
Warm, deeply savory, and layered with unexpected sweetness, this lamb stew is the kind of pot that makes the whole house smell incredible from the moment the sear hits the pan. Bone-in lamb shoulder is slow-simmered until it practically falls apart, while carrots, parsnips, and tart Granny Smith apples soak up a broth built on pomegranate juice, bone broth, and apple cider vinegar. The flavor profile leans aromatic rather than sharp — ginger, turmeric, Ceylon cinnamon, and fresh sage do all the heavy lifting, so there is absolutely no need for black pepper to make this dish sing. That matters more than you might think, because so many braised meat recipes lean hard on pepper as a default seasoning, and finding a genuinely satisfying alternative can feel like a challenge. Here, the gentle heat of ginger and the earthiness of turmeric fill that role beautifully without any substitution feeling forced or like something is missing. A finishing scatter of fresh parsley keeps things bright, and the pomegranate juice gives the broth a subtle, jewel-toned richness that feels almost celebratory. This is a stew worth making on a slow weekend afternoon and enjoying well into the evening.
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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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