High Fructose Corn Syrup Free Pomegranate, Apple & Sage Lamb Stew
Warm, deeply aromatic, and built around genuinely wholesome ingredients, this lamb stew is the kind of slow-cooked comfort food that earns a permanent spot in your rotation. Bone-in lamb shoulder is seared until deeply browned, then braised low and slow with carrots, parsnips, and tart Granny Smith apples until everything is fork-tender and the broth is rich with layered flavor. Pomegranate juice and apple cider vinegar bring a bright, natural tartness that replaces the cloying sweetness you'd find in many store-bought sauces and marinades — no corn syrup, no mystery additives, just real fruit and pantry staples doing the heavy lifting. Fresh sage, Ceylon cinnamon, turmeric, and ginger weave through every bite, giving the stew a warmth that feels almost medicinal in the best possible way. Bone broth ties it all together with body and depth, making the finished liquid something you'll want to soak up with every spoonful. It's a dish that proves eating clean doesn't mean eating bland — this bowl is genuinely luxurious, and every ingredient earns its place.
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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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