Hazelnut Free Pomegranate, Apple & Sage Lamb Stew
This stew is the kind of deeply warming, slow-cooked dish that makes the whole kitchen smell incredible — layers of tart apple, earthy sage, and fragrant spices building into something genuinely special. Bone-in lamb shoulder is seared until deeply browned before a long, gentle simmer transforms it into fork-tender, fall-apart meat that soaks up every bit of that pomegranate-and-broth base. The combination of pomegranate juice, apple cider vinegar, and Granny Smith apple brings a bright, slightly tangy backbone that keeps the richness of the lamb in perfect balance. Warm spices like turmeric and Ceylon cinnamon add depth without overwhelming, while fresh sage stirred in near the end keeps the herbal notes clean and vibrant. Every single ingredient in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden nut oils sneaking into your bowl. It's a one-pot meal that works beautifully for a cozy weeknight dinner or an impressive weekend spread, and the leftovers — if there are any — taste even better the next day.
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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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