Brazil Nut Free Pomegranate, Apple & Sage Lamb Stew
Warm, deeply aromatic, and built for a slow afternoon in the kitchen, this lamb stew layers pomegranate juice, tart apple, and fresh sage into something that tastes genuinely special. The bone-in shoulder gets a proper sear in coconut oil before a long, gentle simmer that coaxes the meat until it shreds at the press of a fork — that patience is what makes the broth so rich and satisfying. Ceylon cinnamon, turmeric, and fresh ginger give the whole pot a subtle warmth without tipping into anything heavy or overpowering. Carrots and parsnips soak up all that braising liquid alongside the lamb, and the apple chunks added toward the end stay just tender enough to offer little pops of brightness in every bowl. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution gymnastics required — just straightforward, wholesome cooking. A scatter of fresh parsley at the end keeps things feeling vibrant and a little elegant. This is the kind of stew that earns a permanent spot in your 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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