Gelatin Free Pomegranate, Apple & Sage Lamb Stew
Slow-braised lamb stew is one of those deeply satisfying cold-weather dishes that feels like it took serious effort — and this one absolutely delivers on that promise. Bone-in lamb shoulder is seared until deeply browned, then simmered low and slow in a broth built from pomegranate juice, apple cider vinegar, and warming spices like turmeric, Ceylon cinnamon, and fresh ginger. Tart apple chunks and fresh sage go in toward the end, softening into the broth and adding a bright, herbal lift that balances the richness of the meat beautifully. Carrots and parsnips round out the pot, making this a genuinely complete one-dish meal. The whole thing comes together in a Dutch oven with no thickeners, no packaged stock cubes, and no hidden additives — just whole ingredients that do all the work naturally. For anyone navigating stews and braises that typically rely on gelatin-based products or fortified broths, this recipe keeps things clean by using bone broth and building body through long, gentle simmering. Finish with a scatter of fresh parsley and you've got a bowl that looks and tastes like something from a serious kitchen.
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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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