Celery Free Pomegranate, Apple & Sage Lamb Stew
Warm, deeply aromatic, and built around bold contrasts, this lamb stew is the kind of pot that makes the whole kitchen smell incredible from the moment the meat hits the pan. Bone-in lamb shoulder is seared until deeply browned, then slow-simmered with carrots, parsnips, tart apple chunks, and a broth brightened by pomegranate juice and apple cider vinegar — a combination that sounds unexpected but tastes completely natural together. Fresh sage and Ceylon cinnamon give the whole thing a slightly earthy, almost autumnal warmth, while grated ginger and turmeric add gentle depth without overwhelming the other flavors. For anyone navigating a celery-free approach, this recipe is genuinely refreshing — there's no celery, celery seed, or celeriac hiding anywhere in the ingredient list, which is more than you can say for a lot of classic stew recipes that lean on a mirepoix base. The vegetables here do all the same structural work — building body, sweetness, and texture — without any of the usual concerns. It's a rich, fork-tender braise that works beautifully ladled over whatever you love most, finished with a scatter of fresh parsley if you want a little brightness on top.
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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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