Honey Free Pomegranate, Apple & Sage Lamb Stew
This slow-simmered stew is the kind of dish that fills your kitchen with the most incredible aroma — warm spices, tender braised lamb, and a broth that's equal parts savory and subtly fruity. Pomegranate juice and apple cider vinegar bring a bright, tangy depth to the pot, while tart apple chunks, fresh sage, and a whisper of Ceylon cinnamon round everything out into something genuinely special. The bone-in lamb shoulder is seared hard before braising, which builds a rich, deeply browned foundation that carries the whole dish. Many stews in this flavor territory lean on honey or sweetened glazes to balance the acidity, but here the natural sugars from the pomegranate juice and Granny Smith apples do all that work beautifully on their own. Carrots, parsnips, and bone broth keep the base hearty and nourishing, while fresh ginger and turmeric add a gentle warmth that sneaks up on you with every bite. It's a one-pot meal that feels impressive enough for a dinner party but is honestly just a matter of layering good ingredients and letting time do the heavy lifting. Finish each bowl with a scatter of fresh parsley and you've got something that looks as good as it tastes.
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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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