Cashew Free Pomegranate, Apple & Sage Lamb Stew
This stew is the kind of deeply warming, slow-cooked dish that makes the whole kitchen smell incredible — layers of pomegranate, apple, and sage wrapping around tender, fall-apart lamb shoulder. The combination of tart Granny Smith apple, sweet pomegranate juice, and earthy fresh sage creates a broth that feels both rustic and genuinely sophisticated. Bone-in lamb shoulder gets a proper sear in coconut oil before a long, low simmer that coaxes every bit of richness out of the meat, while carrots and parsnips soak up all that fragrant, spiced liquid. Ceylon cinnamon, turmeric, and fresh ginger give the broth a gentle warmth without tipping into any single cuisine — it just tastes like something your most talented friend made on a cold Sunday afternoon. Every ingredient here is straightforward and whole, so there's no need to scan labels or worry about hidden nut-based thickeners or creamy additions that can sneak into similar stews. Finish each bowl with a scatter of fresh parsley and you've got a showstopper that's as nourishing as it looks.
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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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