Eggless Pomegranate, Apple & Sage Lamb Stew
Slow-braised lamb shoulder with tart apple, pomegranate juice, and fresh sage is the kind of deeply warming stew that makes the whole kitchen smell incredible. The bone-in cut sears to a gorgeous mahogany crust before simmering low and slow until the meat shreds effortlessly — no shortcuts needed, just patience and a good Dutch oven. Carrots, parsnips, and Granny Smith apple chunks soak up a broth layered with ginger, turmeric, Ceylon cinnamon, and a bright hit of apple cider vinegar, giving every spoonful a balance of earthy, sweet, and tangy. The pomegranate juice adds a subtle fruity depth that ties everything together without tipping the dish into sweetness. Because the entire recipe is built around meat, vegetables, aromatics, and broth, there are no eggs hiding anywhere — not in the base, not in a thickener, not in a finishing sauce. It's a naturally egg-free dish that doesn't require any substitutions or workarounds to get there. Finish each bowl with a scatter of fresh parsley and you have a showstopper that's as elegant as it is completely unfussy.
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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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