Gut Friendly Pomegranate, Apple & Sage Lamb Stew
Slow-cooked lamb shoulder becomes something truly special when it's braised low and slow with root vegetables, tart apple, and a fragrant blend of ginger, turmeric, and Ceylon cinnamon. The pomegranate juice and apple cider vinegar bring a gentle brightness to the broth that balances the richness of the meat without overwhelming it — every spoonful is deeply savory with just a whisper of sweetness. Bone broth forms the liquid base, which means the stew is already doing double duty as a nourishing, collagen-rich meal that supports the gut from the inside out. Carrots, parsnips, and apple add natural fiber and body, while fresh sage stirred in near the end keeps the flavors lively rather than muddy. Coconut oil is used for searing, keeping the whole dish free from refined seed oils that can be harder on a sensitive digestive system. The long, covered simmer does most of the work for you, breaking the lamb down until it's fork-tender and the vegetables are meltingly soft — exactly the kind of texture that's easy on digestion. Finish with a scatter of fresh parsley and bring it straight to the table; this is the kind of stew that makes a cold evening feel like a gift.
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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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