Chestnut Free Pomegranate, Apple & Sage Lamb Stew
Warm, deeply aromatic, and built for a slow afternoon in the kitchen, this lamb stew layers tart apple, pomegranate juice, and fresh sage into something that tastes genuinely special. Bone-in lamb shoulder is seared until deeply browned before a long, gentle simmer coaxes it into fork-tender, pull-apart perfection. The broth gets its complexity from grated ginger, Ceylon cinnamon, and turmeric — spices that bloom in coconut oil and make the whole kitchen smell incredible. Pomegranate juice and apple cider vinegar add a bright, slightly tangy backbone that keeps the richness of the lamb in perfect balance. Chunky carrots, parsnips, and Granny Smith apples go in during the final stretch, soaking up the braising liquid without turning to mush. Every ingredient here is straightforward and easy to verify, so there's no guesswork about what's actually in your bowl. Finish it with a scatter of fresh parsley and you've got a showstopper stew that's as comforting as it is impressive.
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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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