Citrus Free Pomegranate, Apple & Sage Lamb Stew
Warm, deeply savory, and layered with unexpected sweetness, this lamb stew is the kind of pot that makes the whole house smell incredible on a cold evening. Bone-in lamb shoulder is seared until deeply browned, then slow-simmered with carrots, parsnips, and tart apple chunks until everything is fall-apart tender and the broth is rich with body. The flavor backbone comes from pomegranate juice, fresh ginger, turmeric, and Ceylon cinnamon — a combination that feels both ancient and completely craveable. Fresh sage stirred in near the end adds an earthy, herbal note that ties the whole thing together beautifully. For anyone navigating a citrus-free approach, this recipe is a genuinely satisfying find. The brightness and acidity that citrus usually provides in a braise is handled here by apple cider vinegar and pomegranate juice — both completely free of oranges, lemons, or limes — so you get that same lift without any of the worry. Every ingredient on the list is straightforward and easy to source without having to scrutinize labels for hidden citrus derivatives. Serve it with a scatter of fresh parsley and nothing else — the stew is more than enough on its own.
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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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