Hearty, warming, and deeply aromatic, this lamb stew is the kind of pot you want simmering on the stove all afternoon. Bone-in lamb shoulder is seared until deeply browned, then slow-cooked with carrots, parsnips, and tart Granny Smith apples until everything is fall-apart tender and the broth is rich with layered flavor. Pomegranate juice and apple cider vinegar bring a bright, fruity acidity that cuts through the richness of the lamb, while fresh ginger, turmeric, and Ceylon cinnamon give the whole dish a gently warming, almost North African-inspired depth. Fresh sage stirred in near the end adds an earthy, herbal note that ties everything together beautifully. Since the recipe is built entirely around lamb and vegetables with a bone broth base, there's no poultry of any kind to navigate around — just clean, satisfying ingredients from start to finish. It's an impressive one-pot meal that tastes like it took far more effort than it actually did, and the leftovers, if there are any, taste even better the next day.
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Pat the lamb pieces thoroughly dry with paper towels, then season all over with 1 tsp fine sea salt.
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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