Citric Acid Free Pomegranate, Apple & Sage Lamb Stew
Warm, deeply savory, and layered with unexpected sweetness, this slow-simmered lamb stew is the kind of pot that makes the whole house smell incredible. Bone-in shoulder is seared until deeply browned, then braised low and slow with carrots, parsnips, tart apple chunks, and fresh sage until everything is fall-apart tender and the broth is rich with body. The brightness here comes entirely from pomegranate juice and a small splash of apple cider vinegar rather than any citrus fruit or citric acid additives — a detail that matters a lot when so many store-bought broths, juices, and spice blends sneak in citric acid as a preservative. Ceylon cinnamon, turmeric, and fresh ginger round out the spice profile with warmth rather than heat, making this feel both exotic and deeply comforting. Because every ingredient is whole and straightforward, you stay in full control of what goes into the pot. Serve it with a scatter of fresh parsley and nothing else — the broth genuinely does not need any help.
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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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