Dairy Free Pomegranate, Apple & Sage Lamb Stew
This stew is the kind of deeply satisfying cold-weather cooking that makes you want to stay in all weekend. Bone-in lamb shoulder is seared in coconut oil until deeply browned, then slow-simmered 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, slightly tangy backbone that keeps the dish from feeling heavy, while fresh ginger, turmeric, and Ceylon cinnamon add warmth without overwhelming the natural sweetness of the fruit and vegetables. Fresh sage goes in toward the end, perfuming the whole pot with an herby, almost floral note that ties everything together beautifully. Because the recipe relies entirely on coconut oil and bone broth rather than butter or cream, the broth stays clean and glossy — no swaps needed, no compromises on richness. It's the kind of stew that tastes even better the next day, once the flavors have had time to settle and deepen. A scatter of fresh parsley over the top before serving is all the finishing touch it needs.
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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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